Scotch Bonnet Chicken
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1-1/2 pounds chicken breasts or thighs, skinned & boned
1-3 Scotch bonnet chiles, stemmed, seeded and minced
3 cloves of garlic, pressed
1 medium white onion, chopped
1 medium tomato, chopped
1 celery stalk, sliced thin
1 red bell pepper, seeded and chopped
1/2 cup cilantro, chopped
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. white pepper, ground
2 Tbsp. olive oil
Cut chicken pieces diagonally across grain into 3/4″ strips and place in bowl. Add minced peppers, garlic, salt, white pepper and lime juice. Mix well, cover and marinate 1 hour.
Add olive oil to a preheated skillet over medium-high heat. Remove chicken from marinade, reserve marinade. Saute chicken, browning on all sides, about 5 minutes.
Stir in onion, tomato, celery and marinade. Stir fry 3 minutes. Add bell pepper and stir fry 3 minutes or until onion and celery are tender.
Remove from heat and stir in cilantro. Serve immediately with basmati rice and salad.
Recipe from Larry Noggle.