1. Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags. 2. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally. 3. Preheat broiler. 4. Remove chicken from bags, reserving marinade. 5. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned. 6. Strain marinade through a colander over a bowl, reserving marinade and onion. 7. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. 8. Add reserved marinade; bring to a boil. 9. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper. 10. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
