Instructions: Place chiles, garlic and cumin in morter and pound to a paste, or use a food processor. Heat oil in nor-reactive, small skillet over medium heat.

Add onion and the chile mixture. Cook until soft, but not brown, about two minutes. Stir in cilantro, tomato, chicken and salt. Cook until chicken is done, about 5 minutes.

The author indicates that chachucha peppers are the same as rocotillo or aji dulci.

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