1 hr 45 mins
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.
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- 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
- 1Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
- 2Bring to a boil, then reduce to a simmer.
- 3Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
- 4Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
- 5Serve over white rice, with additional soy sauce, as desired.
- 6You can strain any left over stock to make a spicy soup or other use.
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Nutritional Facts for Boonie Pepper Chicken
Serving Size: 1 (1532 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 613.0
- Calories from Fat 318
- Total Fat 35.3 g
- Saturated Fat 10.0 g
- Cholesterol 172.5 mg
- Sodium 1589.4 mg
- Total Carbohydrate 25.9 g
- Dietary Fiber 7.5 g
- Sugars 13.9 g
- Protein 49.0 g
The following items or measurements are not included: