Directions:
- Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
- Preheat broiler.
- Remove chicken from bags, reserving marinade. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
- Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 790.38 Kcal (3309 kJ) | ||
| Calories from fat | 374.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.64g | 64% | |
|---|---|---|---|
| Cholesterol | 212.31mg | 71% | |
| Sodium | 1323.3mg | 55% | |
| Potassium | 996.8mg | 21% | |
| Total Carbs | 53.23g | 18% | |
| Sugars | 9.09g | 36% | |
| Dietary Fiber | 7.59g | 30% | |
| Protein | 50.35g | 101% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 129.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 127.87 Kcal (535 kJ) | ||
| Calories from fat | 60.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 64% | |
|---|---|---|---|
| Cholesterol | 34.35mg | 71% | |
| Sodium | 214.09mg | 55% | |
| Potassium | 161.27mg | 21% | |
| Total Carbs | 8.61g | 18% | |
| Sugars | 1.47g | 36% | |
| Dietary Fiber | 1.23g | 30% | |
| Protein | 8.15g | 101% | |
| Vitamin C | 3.3mg | 34% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 13% | |
| Calcium | 21mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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