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Ingredientes
- 12 x Cachucha peppers, cored, seeded, chopped
- 8 x Cloves garlic
- 1/2 tsp Grnd cumin
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Chopped onion
- 1 Tbsp. Finely minced, fresh cilantro
- 1/2 c. Peeled, seeded, diced tomato
- 10 ounce Boneless, skinless chicken breast cut in 1/2-inch dice Salt to taste
Direcciones
- Place chiles, garlic and cumin in morter and lb. to a paste, or possibly use a food processor. Heat oil in nor-reactive, small skillet over medium heat.
- Add in onion and the chile mix. Cook till soft, but not brown, about two min. Stir in cilantro, tomato, chicken and salt. Cook till chicken is done, about 5 min.
- The author indicates which chachucha peppers are the same as rocotillo or possibly aji dulci.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 22 | 52% |
| Total Fat 2.48g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 9mg | 3% |
| Sodium 11mg | 0% |
| Potassium 66mg | 2% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 3.76g | 6% |
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