| 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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