Had a 'lets see what we got for dinner' experiment last night..

Items on hand:

Chicken, about 1.5 cups pulled mostly thighs and leg meat
Long green pepper, split seeded and sliced, Anaheim?
2/3 cup jasmine rice
5 cloves garlic, diced
half yellow onion, diced
1 can rotel with lime (not my favourite, but what I had)
half sweet red pepper, thin sliced
two stalks celery, sliced
fresh ginger ~2tbl spn diced
Spices: tumeric 1 tbsp, chilipowder, 1.5 tbsp Paprika, 1-2 tbsp, cumin just a little, grnd oregano touch of this. salt/pepper, red pepper flakes, about dozen
Extra virgin olive oil, 5-6 tbsp?
Diced parsley, 1/4 cup or less to taste.
Beer

Started by faking a spanish style rice. Heat 2-3 tbl spoon oil in small pan, add onion for 3-4 min, then 2 cloves garlic additional minute. add rice to coat with oil and light toasting. drained liquid off rotel and added water to make 1 1/3 cup. added water and half rotel to rice. stir and cover simmer 20mins +-... popped some cumin in here too, not much though.

Meanwhile in shallow pan, heated oil and added peppers and ginger. Mixed paprika, chili powder, tumeric and a bit of cumin in to about 1/2 cup cheap beer, mixed well. Added Crushed red pepper to oil/peppers/ginger. Added chicken for about 1-2 min. Stirring. Then added "sauce mixture" and 3 cloves garlic diced, reduced. Finished by adding sweet bell pepper, celery, and parsley. Don't cook much past this point! Seasoned to taste with few drops lemon juice, Smoked tabasco sauce, salt, black pepper.

Chicken ended up falling apart more than I had envisioned, but was a good way to use up the back half of a store bought deli chicken. I had a Jalopeno, but opted not to use. Not cause of heat, but didn't want to go too much more to the south of the border taste. If want hotter, add cayenne to oil with crushed red pepper.

Total time to table ~35min, sorry no pics.