| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | 1 | Servings | ||
INGREDIENTS
| 2 | Chicken or turkey breasts (cubed) | |
| 4 | Garlic cloves | |
| 2 | tb | Canola oil (about) |
| 1/4 | tb | Chopped ginger |
| 1/4 | c | Chopped or diced onion |
| 2 | c | Chile leaves (any variety) |
| 2 | Jalapeno, cayenne or serrano peppers | |
| 1/2 | c | Diced potatoes |
| 1 | Poblano pepper (roasted, peeled & sliced) | |
| 3 | Sliced mushrooms (up to 4) | |
| 1 | Zucchini squash (diced) | |
| 2 | c | Water (up to 3) |
| Fish sauce to taste (bullion cubes can be used as a substitute) |
INSTRUCTIONS
Fry garlic in canola oil until slightly brown. Add onion, potatoes and ginger and continue frying until all ingredients are brown. Add cubed meat & continue cooking until meat is light brown. Add water & bring to boil. Then, add all other ingredients except pepper leaves and simmer for 10 minutes. Add pepper leaves last, and simmer for another 5 minutes. Posted to CHILE-HEADS DIGEST V3 #134 Date: Fri, 18 Oct 1996 16:08:57 -0600 (MDT) From: carlos m navarro <navarroc@unm.edu>
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