Directions:
- Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc 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 pan 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 Habanero pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Habanero pepper. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.42 Kcal (2074 kJ) | ||
| Calories from fat | 136.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 23% | |
|---|---|---|---|
| Cholesterol | 190.2mg | 63% | |
| Sodium | 1132.31mg | 47% | |
| Potassium | 943.84mg | 20% | |
| Total Carbs | 35.88g | 12% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 53.58g | 107% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.4mg | 8% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 88.88 Kcal (372 kJ) | ||
| Calories from fat | 24.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 23% | |
|---|---|---|---|
| Cholesterol | 34.12mg | 63% | |
| Sodium | 203.13mg | 47% | |
| Potassium | 169.32mg | 20% | |
| Total Carbs | 6.44g | 12% | |
| Sugars | 1g | 22% | |
| Dietary Fiber | 0.94g | 21% | |
| Protein | 9.61g | 107% | |
| Vitamin C | 2.5mg | 23% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 8% | |
| Calcium | 14.2mg | 8% | |
* 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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