3-4 green chiles, skinned, seeds removed, chopped
1 3-lb chicken, cut into 8 to 10 pieces
2 tbsp butter
1 tbsp peanut oil
1 onion, sliced and separated into rings
1 cup chicken broth
1/2 tsp ground nutmeg
Salt and pepper to taste
Melt the butter and oil and brown the chicken, a few pieces at a time. As the chicken browns, remove and keep warm. Add the onion rings and saute until soft.
Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the chicken back in the pan, cover with the stock, reduce the heat, and simmer until the chicken is done -- about 45 minutes.
Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the chicken is simmering.
Note: Fresh tropical fruits such as pineapple, papaya, or mango along with baked yams will complete this easily prepared chicken dish.