Ingredients

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.

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