Yield: 1 servings
|1||Smoked chicken; (3 1/2 pounds),|
|6||Medium-sized ripe tomatoes; peeled, seeded, and|
|; coarsely chopped|
|2 mediums||Onions; thinly sliced|
|1 tablespoon||Peanut oil|
|2 teaspoons||Reduced-sodium soy sauce|
|2||Habanero chiles; pricked with a fork|
1. Wash the chicken, pat it dry with paper towels, and cut it into serving pieces. Place the chicken and the remaining ingredients in a heavy saucepan or Dutch oven.
2. Bring to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally, for 20 minutes, or until the flavors have mixed and the onions are tender.
3. When the dish has reached the desired degree of hotness, remove the chiles and reserve (they can be served separately to the chile heads.) Serve hot with white rice.
Serves 4 to 6
Converted by MC_Buster.
NOTES : From Chef and author Jessica B. Harris. This dish combines such West African staples as tomatoes and hot chiles with the taste of smoked chicken.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.