Habanara Chicken
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
HABANERA CHICKEN MASSA This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Desoto, Texas in 1991.
Ingredients
- 1-1/2 fresh habanera chilies shopping list
- 4 large white onions sliced thin shopping list
- 1/4 cup plus 1 tablespoon olive oil shopping list
- 1/4 cup fresh lemon juice shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 3 pound chicken cut into serving pieces shopping list
- 4 carrots peeled and thinly sliced shopping list
- 3/4 cup pimiento stuffed olives shopping list
- 1/2 cup water shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 cups cooked hot rice shopping list
How to make it
- Mince 1/2 of the habaneras and stir together with onions, 1/4 cup oil, juice, salt and pepper.
- Place chicken in marinade and toss well to coat then marinate 2 hours in refrigerator.
- Heat remaining oil in large skillet then remove chicken from marinade and reserve marinade.
- Add chicken pieces to pot then brown on all sides then remove chicken and set aside.
- Remove onions from marinade and add to pot then cook 6 minutes.
- Add remaining marinade and heat through then prick remaining habanera with fork.
- Add habanera, chicken pieces, carrots, olives, water and mustard to pot then stir to mix well.
- Heat to boiling then lower heat and simmer 20 minutes then serve over hot rice.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
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