You should definitely judge your vacation location depending on its lack or abundance of monkeys.
One Year Ago: Hard Candy Caramels
Adapted from A Taste of the Caribbean Cookbook
I only added half of a habanero pepper and this dish still packed a kick! If you can't handle a lot of heat, you should omit the habanero or replace it with a serrano pepper. If you are using the habanero, be careful not to touch the pepper that much. I actually wore gloves!
2 tbsp oil
1 lb chicken breast, chopped
1/2 white onion, diced
1 red pepper, chopped
3 cloves garlic, minced
1/2 tsp nutmeg
1/2 tsp cardamom
1 tbsp paprika
1/2 habanero pepper, seeded & minced
1 1/2 cup chicken stock
2 tbsp brown sugar
juice from 1 lemon
1/2 cup heavy cream
2 cups cooked rice (white or brown)
In a large, deep skillet, heat oil over medium heat. Add chicken and cook until browned (about 6-8 minutes). Push chicken to the edges of the skillet. Add onion, red pepper, garlic, nutmeg, cardamom and paprika. Saute and cook until onion is translucent. Stir everything together. Add habanero, chicken stock, brown sugar and lemon juice. Bring to a boil then reduce to a simmer. Cook for 20 minutes. Add heavy cream and rice. Stir and combine. Delicious.