4 Reviews

2 habanaros would be way too too much. I`m trying to follow the RSC contest recipe as posted. But I couldn`t with the habanaro. And thank goodness I did because this was very spicy with 1 habanaro and I served it over rice. We liked it spicy don`t get me wrong! I used 2 allspice berries and 20 peppercorns if anyone is wondering what a 1/4 teaspoon of them equal. You don`t need For extra zing at the table, trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use. Or the optional ground habanaro pepper. Thanks I will be making again with some changes. Tasty!!!!

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Rita~ March 01, 2006

The colors and flavors on this dish were truly delightful and the dish itself, after the initial chopping, came together quite quickly. Truly enjoyed the way the ingredients in the dish were enhanced by the sauce itself. I loved the allspice and oranges and rum combination and it was a perfect note for the theme of this contest. My one concern, and this is from someone who likes heat, was that the dish was almost too hot to enjoy. Moreover the pepper really undercut the other wonderful flavors. I will definitely make this agian but perhaps only use one habenero instead of two.

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justcallmetoni February 26, 2006

Nice & easy & delicious. I used a jalapeno because I was serving my parents & young children. I added extra bell pepper to boost the veggie content & added them towards the end because I like them still crunchy. Everybody liked it but my Dad raved & raved & raved. :) Great entry!

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Elmotoo February 22, 2006

This would be a good way to use leftover chicken for a quick weekday dinner. The directions were easy to follow and it was a breeze to cook. I used a nice rich homemade browned chicken stock that was perfect. I also used the optional orange marmalade from Step 8 and served it with the optional dried coconut and green onion. Thank you for sharing your entry! Good Luck Chef!

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NcMysteryShopper February 22, 2006
Caribbean Chicken