Boonie Pepper Chicken

"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."
photo by a user photo by a user
Ready In:
1hr 45mins




  • 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.

Questions & Replies

  1. I'd love to give credit to Joe Pangalinan who originated this recipe in my kitchen in Dededo, Guam, many years ago. Joe used at least 20 Boonie Peppers, which was very, very hot. I'd suggest serving it along side something to cool the heat, like breadfruit simmered in coconut milk.


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