YIELD: 24 servings 9 lbs. boneless, skinless chicken thighs, cut into serving sized pieces 6 medium onions, thinly sliced 3/4 cup fresh lemon juice 11/2 tsps. salt 1/2 tsp. black pepper 1/2 tsp. minced fresh habaƱero chile (or other hot chile pepper) 3 whole habaƱero chiles, pricked all over with a fork 3/4 cup, +2 Tbsps. peanut oil 1 1/2 cups water 1 1/2 cups pimiento-stuffed olives 12 medium carrots, peeled, julienned 3 Tbsps. Dijon-style mustard hot cooked rice, as needed 1. Place ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.