Yield: 12 Servings
|12 \N||Cachucha peppers; cored, seeded; minced|
|8 \N||Cloves garlic|
|½ teaspoon||Ground cumin|
|2 tablespoons||Olive oil|
|¼ cup||Minced onion|
|1 tablespoon||Finely chopped; fresh cilantro|
|½ cup||Peeled; seeded, diced tomato|
|10 ounces||Boneless; skinless chicken breast cut in 1/2-inch dice|
|\N \N||Salt to taste|
jimm@... (Jim McGrath)
From "Miami Spice", by Steven Raichlen.
Place chiles, garlic and cumin in morter and pound to a paste, or use a food processor. Heat oil in nor-reactive, small skillet over medium heat.
Add onion and the chile mixture. Cook until soft, but not brown, about two minutes. Stir in cilantro, tomato, chicken and salt. Cook until chicken is done, about 5 minutes.
The author indicates that chachucha peppers are the same as rocotillo or aji dulci.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .