Chipotle and Cilantro Chicken
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
5 Chicken breasts cut into strips
1 tablespoon of crushed garlic paste
1 tablespoon of chipotle powder*
2 tablespoons of ketchup
2 tablespoon of cooking oil
1 cup of chopped cilantro
salt to taste
*To make chipotle powder: grind a dried chipotle chile in a coffee or spice grinder till a fine powder.
Marinate the chicken in the garlic paste and chipotle powder for 30 minutes. Then heat a skillet with the oil and sauté the chicken until cooked and brown. Add the ketchup, the chopped cilantro and a half cup of water. Stir and simmer for 5 minutes. Serve at once.