Spicy Braised Chicken Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1468
FAT
211%
CHOL
125%
SOD
101%

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Ingredients for 4 servings

Freshly ground black pepper

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 cup dry white wine

2 cloves garlic, smashed

1 tablespoon olive oil

1 (12-ounce) can pigeon peas, drained and rinsed

2 cups long-grain rice

2 tablespoons olive oil

Chicken giblets

1 tablespoon concentrated gravy sauce (recommended: Gravy Master)

4 tablespoons all-purpose flour

Coconut Rice n' Peas, recipe follows

2 carrots, cut into 1/2-inch pieces

2 celery stalks, cut into 1/2-inch pieces

1 Granny Smith apple, peeled and cut into 8 wedges

1 medium onion, chopped

1 onion, cut into chunks

1 1/2 cups chicken stock

8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed

1 habanero chile

1/2 cup diced onion

12 sprigs fresh thyme, tied into a bundle

2 dry bay leaves

2 cups chicken stock

1/2 cup coconut milk

1 tablespoon butter

1 teaspoon salt

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