| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Scotch bonnet or habanero chile, stem and seed | |
| Finely chopped | ||
| 1 | Green bell pepper; stem and | |
| Removed; finely | ||
| 1 | ts | Dried thyme |
| 1 | ts | Worcestershire sauce |
| 20 | Milliliters garlic; minced | |
| 2 | Shallots; minced | |
| 2 | tb | Butter or margarine |
| 3 | tb | Tomato paste |
| 1/2 | c | Dry white wine |
| 1/4 | c | White wine vinegar |
| 1 | Chicken; cut in serving-size |
INSTRUCTIONS
Combine the chile, bell pepper, thyme, and Worcestershire sauce and mix will. Saute the garlic and shallots in the butter until lightly browned. Stir in the tomato paste, wine, and vinegar. Add the chile mixture, bring t a boil, reduce the heat, and simmer for 5 minutes. Allow to cool. Marinate the chicken in the sauce for 3 to 4 hours in the refrigerator. Preheat the barbecue. Arrange the chicken on the hot grill and cook, turning pieces often and basting with sauce. Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt and Nancy Gerlach, 1995. The Crossing Press.
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