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Four-Pepper Garlic Chicken

Monday, 26 May 2008


This recipe was developed by chef Ed Arace of Panama Red's Beach Bar and Seafood Grille in Nashville, Tennessee, who comments: "I couldn't cook without peppers or hot sauce--even in my delicate dishes a little dash of sauce or a small amount of peppers will enhance it without overpowering it." This poultry dish, however, is not delicate but rather robust.


At a glance
Cooking Method
Heat Level
Scotch Bonnet
Main Course
  • 1/4 cup diced onion

  • 1/4 cup diced green bell pepper

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced celery

  • 4 cloves garlic, minced

  • 1/4 cup sliced mushrooms

  • 1 Tablespoon peeled and minced fresh ginger

  • 2 Scotch bonnet (habanero) chiles, stems removed, seeded, and finely minced

  • 1 cup olive oil

  • 1 fresh cayenne chile (or other hot variety), stem removed, seeded, and finely minced

  • 2 tablespoons soy sauce

  • 1 and 1/2 pounds boned and skinned chicken breasts, cut into 1-inch squares

  • Flour for dredging

  • 1 cup chicken stock

  • 1 teaspoon sugar

  • Juice of 1 lime

  • 2 teaspoons cornstarch

  • 2 teaspoons cooking sherry

  • 3 cups cooked wild or white rice

  • 1/4 cup sliced green onions for garnish


Sauté the onion, bell peppers, celery, garlic, mushrooms, ginger, and Scotch bonnet in a large skillet in 1/4 cup of the oil for about 3 minutes. Add the cayenne and the soy sauce and cook for 2 minutes more.

Roll the chicken pieces in flour and, in another skillet, fry them in the remaining oil until brown, about 5 minutes. Drain the pieces on paper towels and keep warm.

To the sauted vegetables, add the chicken stock, sugar, and lime juice and bring to a boil. Add the cornstarch to the sherry, mix well, and add it to the vegetables, continuing to cook over medium heat. Add the chicken and stir constantly until thickened.

Divide the rice equally among 4 plates, serve the chicken around it, and garnish with the green onions.


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