Guadaloupe Colombo de Poulet

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 Tbsp. olive oil
2 pounds chicken, cubed
1 medium onion, chopped
1 bunch green onions, chopped
2 cloves garlic, chopped
2 Tbsp. curry powder
1/2 tsp. allspice
2 cups chicken stock
1 Tbsp. white wine vinegar
i tsp. thyme
1 Tbsp. parsley, chopped
1 (15 oz.) can chick peas, strained
1 large carrot, chopped
1 medium zucchini, chopped
2 red fresno chiles, stemmed, seeded and chopped

Instructions:

In a large skillet, saute the chicken in oil until browned. Add the onions and garlic and saute for another 5 minutes.

To the same pan, add the curry powder, allspice, broth, vinegar, thyme, parsley and chickpeas. Cover and simmer for about 10 minutes, then add the carrots, zucchini and red Fresno chiles. Simmer the dish for 20 minutes and serve with warm tortillas or Johnny cakes.

Yields 4 servings.

Recipe adapted from “The Complete Caribbean Cookbook” by Pamela Lalbachan.