Pineapple Chile Chicken
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.
1 chicken breast, boned, skinless, trim most of the fat, cut into 1/4″ thick strips
1 tsp fresh ground pepper
1-1/2 tsp cumin seed, crushed
Pam spray oil
2 tsp. coriander, crushed
1 tsp. dry Mexican oregano
Calvin’s Chile Powder if you have it!
1 cup dry white table wine
2 Portobello mushrooms, small stuffing size (about 3
1/2 – 2/3 cup fresh pineapple, bite size chunks
1 pasilla chile, cleaned and diced, roasted, skin removed
2 yellow chile, cleaned and diced
1 manzano, cleaned and diced
2 jalapenos, cleaned and diced
1 habanero, cleaned and diced
Toast the coriander and cumin in a non-stick frying pan, then add the oregano a bit later, until aromatic. Sprinkle lightly with Calvins (or your favorite) chile powder if you have it. Over medium heat add the chicken strips, ground pepper, and spray lightly with Pam. Add some salt, then stir, cover and simmer until the chicken is opaque. Stir occasionally, then add the chiles. Stir and add about 3/4 cup of wine and simmer. Add more wine so theres always some liquid. Adjust the spices if necessary. Now, I ran out of time here and put everything in the refrigerator…So, the next day, add the mushrooms to the skillet over medium heat and spray it lightly with Pam and saute until soft. Add the pineapple and cook until it starts to clear. Add the chile chicken mix, stir occasionally until hot. Cook the pasta at this time and grate some Romano.
Recipe from Planet Gaz.