Prep 15 mins
Cook 1 hr 30 mins
Boonie peppers are small hot peppers grown on the island of Guam. They are similar to cayenne peppers or to Thai chilies. This recipe has been toned down to better suit the American palette (in Guam they use more like 20 to 40 peppers!). There will be leftover stock (spicy) that would be great for soup the next day.
- 1 small chicken, quartered
- 4 quarts water (to just cover chicken)
- 1 teaspoon salt
- 1 onion, diced
- 1⁄2 teaspoon fresh ground black pepper
- 9 fresh chili peppers (boonie) or 9 fresh cayenne peppers or 9 chinese red peppers, stemmed and split lengthwise (seeds removed)
- 1 cup carrot, julienned
- 2 teaspoons italian seasoning
- 1⁄4 teaspoon white pepper
- 3 tablespoons soy sauce
- 1 small cabbage, cut into 6 to 8 wedges
- cooked white rice, for serving
- Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
- Bring to a boil, then reduce to a simmer.
- Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
- Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
- Serve over white rice, with additional soy sauce, as desired.
- You can strain any left over stock to make a spicy soup or other use.