Chicken Vindaloo

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.

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1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
2 tbsp minced fresh ginger
1/4 cup distilled vinegar
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground mustard
1 tsp ground cardamom
2 tsp chili paste
1/4 tsp ground cinnamon
1/8 tsp ground cloves
6 garlic cloves, minced
1 tbsp canola oil
1 cup sliced red onions
1 tbsp minced garlic
3 dried chili de arbol
1 lb canned tomatoes
1/2 cup water (or as needed)
1/4 cup chopped cilantro


Yield: 4 servings

Blend together the ginger – garlic cloves to form a paste. Mix together with the chicken making sure all the chicken is coated. Marinate overnight in the refrigerator.

Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and dried chili saute for 4 minutes or until the onions are translucent. Add the chicken with the marinade and the canned tomatoes. Bring to a boil. Lower the heat to low and let the curry simmer for about 1 hour. If the sauce reduces too much and the vindaloo dries out, add 1/2 cup of water at at time, as many times as necessary. Once the chicken is cooked and the consistency of the curry is similar to a gravy, re season the curry with salt and pepper. Serve hot with rice.

Optional: While the curry is simmering, if you prefer it to be spicier, add chili powder until the desired level of heat is achieved.