Spicy Cucumber 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.

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1 whole chicken, quartered
2 large cucumbers, peeled
4-5 scallions, chopped
1 habanero chile, stemmed, seeded and minced
3/4 cup cashew halves, roasted and unsalted
3 Tbsp. peanut oil
2 Tbsp. sherry-wine vinegar
2 Tbsp. fresh lime juice
1 tsp. white pepper


Boil the chicken well, until the meat comes off the bones easily. Strain the stock (can be saved for later use).

After the chicken has cooled enough to handle, separate the meat, discarding the skin and fat. Break the meat into bite-sized pieces and set aside.

After peeling the cucumbers, remove the seeds and cut into 3″ long strips about 1/2″ thick. Put into a large mixing bowl.

Heat the peanut oil to crackling hot and pour it over the cucumber strips, while stirring.

Add the vinegar and lime juice, then add all the other ingredients, including the chicken, while stirring. Mix well and salt to taste.

Serve with basmati rice.

Recipe by Larry Noggle.