Moyo de Poulet Fume

Moyo de Poulet Fume

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From: EatingWell Magazine September/October 1991

Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the peppers to release their juices. Four jalapeños, which are more readily available, may be substituted for the habaneros (also called Scotch bonnets), but the habaneros contribute a flavor all their own. Smoked chicken is available in specialty meat shops. Serve hot over rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 2 1/2 pound smoked chicken, skinned
  • 6 medium ripe tomatoes, peeled, seeded and chopped, or one 28-ounce can with juices, chopped
  • 2 medium onions, thinly sliced
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon peanut oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 habanero chilies, pierced with a fork


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  1. Cut chicken into 4 serving pieces (discard backbone). Place chicken and remaining ingredients in a wide saucepan or Dutch oven. Bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally until the flavors have melded and the onions are tender, about 20 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 257 calories; 8 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 32 g protein; 54 mcg folate; 94 mg cholesterol; 8 g sugars; 0 g added sugars; 1817 IU vitamin A; 62 mg vitamin C; 49 mg calcium; 2 mg iron; 245 mg sodium; 952 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 4 lean meat

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