Moyo de Poulet Fumé

September/October 1991

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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.

Moyo de Poulet Fumé


  • 1 2 1/2 pound smoked chicken, skinned
  • 6 medium ripe tomatoes, peeled, seeded and chopped, or one 28-ounce can with juices, chopped
  • 2 medium onions, thinly sliced
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon peanut oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 habanero chilies, pierced with a fork


  1. 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.


Per serving: 312 calories; 12 g fat (3 g sat, 5 g mono); 97 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 35 g protein; 4 g fiber; 205 mg sodium; 899 mg potassium.

Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (36% dv), Selenium (34% dv), Potassium (26% dv), Zinc (18% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 4 lean meat

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