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 broil
er. 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.