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Ingredients

1 teaspoon salt
1 tablespoon Dijon mustard
4 cups white rice ; cooked, or long grain rice
1 1/2 cups chicken broth ; sodium-free
1/2 cup olives ; pimiento stuffed
1 habanero pepper ; pierced with a fork
1 jalapeno pepper ; seeded and minced
1/2 teaspoon black pepper
1/3 cup lemon juice
4 pounds chicken ; 4 breast halves, skinned and 4 leg quarters, skinned
2 cups carrots ; thinly sliced
6 cups onions ; sliced
1/2 cup water
1 1/2 tablespoons peanut oil

Preparation:

Combine onion, lemon juice, salt, black pepper and jalepeno and divide mixture evenly among two heavy-duty plastic bags. Divide chicken among plastic bags, and seal. Toss bags to coat chicken. Refrigerate for 3 hours, turning occasionally. Preheat a broiler. Remove chickn from bags, reserving marinade. Broil chicken on each side for 6 minutes or until browned. Strain reserved marinade over a bowl, reserving onion and marinade. Heat oil over medium-high heat in a large cooking pot or Dutch oven. Add onion and saute for about 5 minutes. Add marinade and bring to a boil. After one minute, add chicken, broth, olives, carrots, mustard, water, and the habanero pepper. Bring to a boil and cover, reducing heat. Simmer about 1 hour or until done. Discard habanero pepper, and serve over rice.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 525.2
Total Sugars: 4.7g
Carb.: 61.5g
Fiber: 4.1g
Total Fats: 12.9g
Cholesterol: 95.3mg
Protein: 38.2g
Sodium: 446.5mg

Detailed Nutrition...

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^*Data provided by USDA