Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories659.1 kcal (33%)
Total Fat45.6 g (65%)
Carbs13.3 g (5%)
Sugars5.5 g (6%)
Protein46.2 g (92%)
Sodium1986.6 mg (99%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Combine the chicken with the soy sauce, vinegar, sugar, crushed garlic, black pepper, habanero, and bay leaves in a resealable plastic bag. Marinate 1-3 hours or overnight, refrigerated. Remove the chicken from the bag and pat dry (reserve the marinade). Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Add the marinade to the pan. Return the chicken to the pan and bring to a slow simmer. Cook until the chicken is tender and the sauce has reduced, about 20 minutes. (I cooked it covered for 20 then another 20 uncovered to reduce the sauce some more.) Serve with rice. Could also garnish with parsley and add lime wedges.
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