Method
First, cut the chicken into small pieces and marinate them with salt, black pepper, and chicken stock. In a food processor, coarsely combine the red, green and habanero peppers, half of the chopped onion and 100ml of the olive oil.
Next, use the remaining oil to fry the chicken over medium heat until browned. Then set the chicken aside.
In the same frying pan, fry the remaining chopped onion and garlic until transparent. Add tomato paste and simmer for 5 minutes.
Then add the blended pepper mixture to the pot and simmer for another 5 minutes.
At the end, add the fried chicken to the sauce and simmer for another 5 minutes. Enjoy warm with white rice or boiled plantains.
Note:
Make sure the internal temperature of the chicken reaches 165F (73.8°C). Be careful not to overcook.
For the chicken stock, you can use store-bought chicken stock cubes.
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