Recipe - Chicken Sofrito (Filling For Tamales)

12 Cachucha peppers; cored,
seeded; minced
8 Cloves garlic
One half teaspoon Ground cumin
2 tablespoon Olive oil
One fourth cup Minced onion
1 tablespoon Finely chopped; fresh
cilantro
One half cup Peeled; seeded, minced tomato
10 ounce Boneless; skinless chicken
breast cut in 1/2inch dice
Salt to taste

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 norreactive, 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.