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.
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.
1 pound chicken tenderloins
1 cup flour, seasoned with salt and pepper
1/4 cup olive oil (for paste)
3 garlic cloves, crushed
3 Tbsp. chopped coriander leaves or parsley
2 Tbsp. chicken boullion
1 chile de Arbol, seeded and chopped
3 Tbsp. lemon juice
2 Tbsp. olive oil (for frying)
2 pounds new potatoes, parboiled and quartered
Peri-Peri basting sauce
Sprinkle the chicken with seasoned flour. Mix together the oil, garlic, coriander or parsley, bouillon, chile and lemon juice to make a paste. Toss the chicken into the mixture to coat. Stir-fry with olive oil in a hot frying pan for 5-8 minutes until the chicken is just cooked. Add potatoes and peri-peri sauce and heat through.
Serve with extra peri-peri sauce, and a fresh salad of chopped onion, cubed avocado, diced cucumber, cubed tomato and cubed pineapple.
Yields 4 servings.
Recipe from Chile Pepper Magazine.