Grilled Chile Chicken

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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Ingredients:

1-1/2 pounds chicken breasts, skinned and boned
3 japones chiles
1 tsp. garlic, minced
1 tsp. ginger, finely grated
2 fresh serrano chiles, minced
1 cup onion, minced
1 cup tomato, seeded and chopped
1 tsp. black pepper, freshly ground
1 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. tumeric
1/2 cup green onions, chopped
2 Tbsp. mustard oil (substitute with olive oil)
1 cup chicken broth, low fat, low salt
1 tsp. salt

Marinade:

1 cup goat yogurt (available in health food stores)
1/2 cup onion, chopped
1 tsp. cumin seeds
1 tsp. timur (Szechuan pepper)
1 tsp. peppercorns
2 fresh serrano chiles, stemmed and chopped
1 Tbsp. ghee (clarified butter)
1/2 tsp. salt

Instructions:

1. Combine the marinating ingredients in a blender and puree to a smooth paste. Pour over the chicken in a large bowl. Mix well and cover. Let marinate for at least 4 hours.

2. Remove the chicken from the marinade. Reserve the marinade. Cook the chicken on a grill, turn occasionally until cooked through, about 7 minutes on each side. Remove from the heat and cut the chicken into 1″ strips and set aside.

3. Heat the mustard oil in a large saucepan and fry the japones until they darken. Stir in the tumeric and cook for 15 seconds

4. Add the onions and saute until lightly browned. Add the garlic, ginger, fresh serrano chiles, cumin, coriander, black pepper and salt and cook about 30 seconds. Add the tomatoes, chicken broth and marinade and stir. Lower the heat to a simmer and cook for 10 minutes, or until the sauce thickens. Stir the reserved marinade into the sauce.

5. Transfer the chicken into the sauce and stir well. Cook at least another 10 minutes, so the chicken pieces are well coated with the sauce. Adjust the seasoning to taste, if needed. Garnish with green onions and serve with Basmati rice, salad and Naan bread.

Recipe by Larry Noggle.