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 lb boneless skinless chicken thighs, trim fat and cut into 1 inch thick strips
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
4-6 dried Asian chiles, 3-5 inches long (substitute Chile de Arbol pods)
2 Tbsp canola oil
1 Tbsp ginger, minced
6 garlic cloves, sliced
1 cup onion, julienned
1 cup broccoli florets
1/2 cup red bell peppers, seeded, julienned
1/4 cup carrots, cut thinly on the bias
1 cup shiitake mushrooms, sliced
1 Tbsp soy sauce
1/4 cup scallions for garnish, cut thinly on the bias
Season the chicken pieces with the white pepper and salt. Set aside.
Heat the oil in a large wok over high heat. Add the chile peppers and toss until toasted. Add the chicken and stir-fry for 3 minutes.
Stir in the ginger, garlic, and onions and stir-fry for 2 more minutes.
Add broccoli, peppers, shiitake mushrooms, soy sauce, and stir-fry about 5 minutes or until the vegetables are cooked al dente. Remove from heat to a serving bowl and garnish with the scallions. Serve with Jasmine rice and fruit.
From Larry Noggle’s Chile Peppers calendar.