Bajan Gungo Pea and Coconut Soup
INGREDIENTS:
3 Fresh habanero chiles;
-cleaned and chopped
1 tb Caribbean-style habanero
-sauce
4 Chicken breasts; skin
-removed
6 Green onions (including
-tops), finely chopped,
3 Cloves garlic; minced
2 tb Fresh-squeezed lime juice
2 tb Fresh cilantro; chopped
1/2 ts Ground cloves
1/2 ts Freshly ground black pepper
1 Egg
1 tb Soy sauce
Flour for dredging
3 c Dry breadcrumbs
Vegetable oil for frying
3 Fresh habanero chiles;
-cleaned and chopped
1 tb Caribbean-style habanero
-sauce
4 Chicken breasts; skin
-removed
6 Green onions (including
-tops), finely chopped,
3 Cloves garlic; minced
2 tb Fresh-squeezed lime juice
2 tb Fresh cilantro; chopped
1/2 ts Ground cloves
1/2 ts Freshly ground black pepper
1 Egg
1 tb Soy sauce
Flour for dredging
3 c Dry breadcrumbs
Vegetable oil for frying
1. Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. 2. Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs. 3. Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.