In article >,
"kilikini" > wrote:

> Sheldon wrote:
> > On Sep 18, 9:48?am, "kilikini" > wrote:
> >> Michael "Dog3" wrote:
> >>> "kilikini" >
> >>> :in rec.food.cooking
> >>
> >>>> What can I add to the chicken to add moisture and flavor for the
> >>>> filling of the pepper? ?I'm thinking salsa, but that may just be a
> >>>> little too wet. ?Any suggestions?
> >>
> >>> I'd use the salsa. ?You don't have to use a lot, just enough to
> >>> moisten it. I don't think it's an overkill on the peppers. ?I'd
> >>> definitely use the peppers. ?When I make regular stuffed green bell
> >>> peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> >>> could cook and drain the chicken and let it simmer in the salsa
> >>> until the moisture is reduced and then add whatever and stuff the
> >>> peppers. Sounding good kili.
> >>
> >>> Michael
> >>
> >> Okay, I was thinking I'd cook it down to reduce moisture. ?I just
> >> wanted another opinion. ?Again, I've never even thought of ground
> >> chicken before, never used it, so I have no idea what to expect.
> >>
> >> kili
> >
> > Since you didn't grind it yourself you have no idea what to expect...
> > grinding is what meat markets do with maggoty chicken... you do
> > realize that maggots are chicken flesh. colored. Preground mystery
> > poultry is far, far scarier than any other preground mystery meat.
>
> I'm not worried about it, Sheldon. It was free, I'm going to use it. I'm
> not eating it, anyway. I just want to try to make it as tasty as possible.
>
> kili

It tends to cook up a bit dryer IME. About like ground turkey, so adding
moisture in the form of veggies is the right idea. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain