Peruvian Chicken with Plums

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

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3 -1/2 pound skinned chicken, cut up into pieces
1 tsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 tsp. garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh manzano chile pepper
1/4 tsp. powdered saffron, optional
3 -1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice


Saute the chicken with some oil in a large nonstick skillet, turning the chicken pieces often until they are golden brown on all sides, about 12 minutes. Add the onion, green pepper and garlic, and saute for about 2 minutes longer. Add the tomato, manzano chile, saffron, stock and bay leaf. Bring the saucepan to a boil and cover. Simmer for 10 minutes, then add the plums and rice. Allow the dish to heat thoroughly. Serve with extra plum wedges, if desired.

Recipe adapted from one by The California Tree Fruit Agreement.