Named after a friend of mine who taught me how to make this Caribbean-based, slow-cooked dish many, many years ago! Easy to prepare and can be served with long-grain boiled rice or we now always have it with baked potatoes for a really filling, warming meal. Use the hot pepper sauce in moderation if you don't like it too spicy!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, onions, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms in the slow cooker.

  • Brush chicken thighs with 2 teaspoons hot pepper sauce. Heat oil in a skillet over medium-high heat. Cook chicken thighs until lightly browned, 3 to 5 minutes per side.

  • Transfer chicken thighs to the slow cooker. Add 2 teaspoons hot pepper sauce and salsa. Pour in chicken broth and stir to combine.

  • Cook on Low until chicken thighs are tender, about 6 hours.

Cook's Note:

If you don't like your chicken too spicy, omit brushing the chicken thighs with hot pepper sauce in step 2 and use less or no hot pepper sauce for cooking.

Nutrition Facts

251 calories; 8.1 g total fat; 65 mg cholesterol; 1126 mg sodium. 23.6 g carbohydrates; 23 g protein; Full Nutrition