Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
small package of chicken thighs (4 or 5 pieces) bone-in, boneless, skinless – whatever you prefer
1/2 can of garbanzo beans
1 cup of chicken broth
8 oz. can of tomato sauce
1-1/2 Tbsp. tomato paste
1-1/2 Tbsp. white vinegar
2 Tbsp. fish sauce
2 finger-hot chiles, stemmed, and sliced thin
1/2 white onion, chopped
2 cloves garlic, peeled and chopped
1 large potato, cut into 3/4-inch cubes
1/2 carrot, cut into slices
1 red bell pepper, stemmed, deveined and cut into thin strips
6 large green olives, cut in half
1 bay leaf
1/2 cup frozen peas
salt and pepper, to taste
1 Tbsp. canola oil
Start by prepping all of the ingredients above (i.e. cut veggies)
Wash and drain the chicken, then season both sides well with salt and pepper. Drizzle one teaspoon of the white vinegar over the chicken and allow to sit for 5 minutes.
In a fairly large pot, heat the oil and brown both sides of the chicken. Dont worry about the chicken not being cooked all the way through, it will have plenty of time to cook later. Remove the chicken pieces from the pot and set aside. Add the onions, chiles and garlic to the pot and saute for 5 minutes until the onions become translucent. Add a dash of salt, pepper, and fish sauce, then add the bay leaf.
Add the potatoes, carrots, peppers and olives (capers, if using) and stir for another minute or two. Add the tomato sauce and tomato paste, then stir well. Add another dash of salt and fish sauce, then add the chicken broth and stir. Taste to see if it needs another dash of salt and fish sauce.
Add the browned chicken pieces back into the pot and add the garbanzo beans. Lower heat and allow the pot to simmer for about 30 minutes or so until potatoes are fork-tender. Dont worry about overcooking the chicken – it will be moist no matter what because of the sauce. Adjust the seasoning and add the peas, then boil for another 5-10 minutes. Serve the Caldereta over hot jasmine rice.
Recipe by Marichelle.