| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Smoked chicken; (3 1/2 pounds), |
|
|
; skinned |
| 6 |
|
Medium-sized ripe tomatoes; peeled, seeded, and |
|
|
; coarsely chopped |
| 2 |
md |
Onions; thinly sliced |
| 1 |
tb |
Peanut oil |
| 2 |
ts |
Reduced-sodium soy sauce |
| 2 |
|
Habanero chiles; pricked with a fork |
INSTRUCTIONS
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.
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