You know how addiction works. It starts like this: There's some kind of disappointment or distress in your life. As a result you choose to deal with that distress with an agent; it might be sex, it might be drugs, it might be alcohol. The agent promises transcendence. The agent promises freedom, a sense of being in control, a sense of being above all this, a sense of being liberated, a sense of escape. And so you do it. But when you do it, when you take the addicting agent as a way of dealing with life, the trap is set.

Tim Keller

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	12	Servings

INGREDIENTS

12		Cachucha peppers; cored, seeded; minced
8		Cloves garlic
1/2	ts	Ground cumin
2	tb	Olive oil
1/4	c	Minced onion
1	tb	Finely chopped; fresh cilantro
1/2	c	Peeled; seeded, diced tomato
10	oz	Boneless; skinless chicken breast cut in 1/2-inch dice
		Salt to taste

INSTRUCTIONS

jimm@hi.com (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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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