- 12 cachucha chilies or ½ green bell pepper, cored, seeded, and minced
- 8 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground white pepper
- 2 tablespoons olive oil
- ¼ cup minced onion
- 1 tablespoon finely chopped fresh cilantro leaves
- ½ cup peeled, seeded, and diced tomato
- 10 ounces boneless, skinless chicken breast, cut into ½-inch dice
- Salt, to taste
- Place the chilies and garlic in a mortar and pound to a coarse paste. (You can also do this in a food processor.) Pound in the cumin and white pepper.
- Heat the oil in a nonreactive small skillet over medium heat. Add the onion and chili mixture and cook until soft but not brown, about 2 minutes. Stir in the cilantro; tomato, chicken, and salt. Cook until the chicken is done, about 5 minutes. Correct the seasonings, adding salt and while pepper to taste.