Churry (Cam’s Chili and Curry)

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.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Ingredients
3-4 tablespoons of olive oil
3 chicken breasts
4 cups chicken stock
2 tablespoon of paprika
2 tablespoons of granulated garlic
1 tablespoon garlic powder
1 tablespoon curry powder
2 x 14oz cans of tomato sauce
1 x 14 oz can chick peas
2 x 14 oz can black beans, rinsed
1 x 14 oz can black olives
1 small potato – diced
3 dried chipotle peppers
1 small bag of frozen corn
1 cup of frozen peas
1 cup of shrimp (we use frozen shrimp)

Directions

1) Saute chicken in a large pot/dutch oven/ cast iron/ whatever in olive oil until browned.

2) Sprinkle all the spices on the chicken in the pot.

3) Deglaze the pot with the chicken stock (just pour the chicken stock in)

4) Add tomato sauce, black beans, potato, chick peas and the chipotle peppers

5) Simmer on low heat for 45 – 60 minutes

6) Add corn, peas and shrimp to the mix, cook for another 10 minutes or so.

7) Serve with flat bread of choice, top with cheddar cheese, sour cream or whatever you fancy.

From angiecooksinportland.blogspot.com