Boonie Pepper Chicken

Name: Boonie Pepper Chicken
Ingredients: 1 small chicken, quartered; 4 quarts water (to just cover chicken); 1 teaspoon salt; 1 onion, diced; 1/2 teaspoon fresh ground black pepper; 9 9 fresh cayenne peppers or 9 chinese red peppers, stemmed and split lengthwise (seeds removed); 1 cup carrot, julienned; 2 teaspoons italian seasoning; 1/4 teaspoon white pepper; 3 tablespoons soy sauce; 1 small cabbage, cut into 6 to 8 wedges; cooked white rice, for serving

12 ingredients

6 steps

Ingredients

1 small chicken, quartered
4 quarts water (to just cover chicken)
1 teaspoon salt
1 onion, diced
1/2 teaspoon fresh ground black pepper
9 9 fresh cayenne peppers or 9 chinese red peppers, stemmed and split lengthwise (seeds removed)
1 cup carrot, julienned
2 teaspoons italian seasoning
1/4 teaspoon white pepper
3 tablespoons soy sauce
1 small cabbage, cut into 6 to 8 wedges
cooked white rice, for serving

Directions

1

Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
2

Bring to a boil, then reduce to a simmer.
3

Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
4

Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
5

Serve over white rice, with additional soy sauce, as desired.
6

You can strain any left over stock to make a spicy soup or other use.