Jamaican Tropical Chicken


  • 1/4 cup peanut oil
  • 3 and 1/2-4 lb chicken, cut into serving pieces
  • 1 onion, minced
  • 2 cloves garlic, chopped
  • 1 lb fresh pineapple, cut into 1 inch chunks
  • 6 oz water chestnuts, sliced
  • 1 habanero pepper, seeded and chopped
  • 3 medium tomatoes, peeled, seeded and chopped
  • kosher salt and black pepper to taste
  • Chicken stock, if necessary
  • 1/2 lb snow peas
  • 1 tbs fresh chives, chopped


  • Heat oil in a heavy frying pan and saute the chicken pieces until lightly browned on all sides.
  • Transfer the chicken to a heavy covered pan.
  • In the oil remaining in the frying pan saute the onion and garlic until the onion is tender, but not browned.
  • Add to the chicken, together with the pineapple and any juice, the water chestnuts, hot pepper, tomatoes, salt and pepper.
  • Cover and simmer gently until the chicken is tender and cooked through, About 45 minutes.
  • Add a little chicken stock if necessary.
  • During the last 10 minutes add the snow peas and the chives.

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