Chicken sofrito (filling for tamales)

Yield: 12 Servings

Measure Ingredient
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, .

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