Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the peppers to release their juices. Four jalapeños, which are more readily available, may be substituted for the habaneros (also called Scotch bonnets), but the habaneros contribute a flavor all their own. Smoked chicken is available in specialty meat shops. Serve hot over rice.

Jessica B. Harris
Source: EatingWell Magazine, September/October 1991
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into 4 serving pieces (discard backbone). Place chicken and remaining ingredients in a wide saucepan or Dutch oven. Bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally until the flavors have melded and the onions are tender, about 20 minutes.

    Advertisement

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

257 calories; protein 32.4g 65% DV; carbohydrates 14.6g 5% DV; dietary fiber 3.5g 14% DV; sugars 8.4g; fat 7.8g 12% DV; saturated fat 1.6g 8% DV; cholesterol 94mg 31% DV; vitamin a iu 1817.3IU 36% DV; vitamin c 61.7mg 103% DV; folate 53.9mcg 14% DV; calcium 49.2mg 5% DV; iron 2.4mg 13% DV; magnesium 65.3mg 23% DV; potassium 951.7mg 27% DV; sodium 245.4mg 10% DV; thiamin 0.2mg 21% DV.