Skip to content

Choueiri Hatch Chile Pepper Chicken

August 29, 2015

Today, we honor another special physician in Kevin’s repetoire of specialists, Dr. Nabil Choueiri.  Last year, Kevin spent three months gagging whenever he brushed his teeth and ate.  Dr. Choueiri, his gastroenterologist, came to the rescue.  Not only did he discover a solution to his problem, once he learned of Kevin’s passion for cooking and creating new recipes, he told Kevin about a special pepper that enhances the flavors in dishes. As soon as we left his office, we went in search of this special pepper.  To our disappointment, we soon learned they are only in season two months of the year, August and September.  This was October.  We would have to wait almost a full year before we could taste the flavor of this special chile. As soon as we saw it in the grocery store this year, we purchased a couple.  Now, the question arose, what recipe could we use it in?  When we noticed that the recipe for “Jerk Chicken Thighs with Mango Relish” called for a chile pepper, we thought, why not use the Hatch instead of the jalapeno.  So, we did, and boy were we glad we did!  This was so delicious that we decided to rename it after the doctor who shared it with us, Dr. Choueiri!  We removed the “Dr.” from the name, not out of disgrace for this wonderful man, but out of how special he is to us.  When he first met Kevin, the first thing that emanated from him was the warmth and compassion he had for Kevin.  The next time we saw Dr. Choueiri was after the endoscope he performed on Kevin.  As Dr. Choueiri came to check on Kevin, Kevin was alert enough to introduce him to his dad, but still medicated and a little loopy.  In slurred speech, Kevin introduces him, “Choueiri, meet Thomas.  Thomas, Choueiri.” It was cute.  This recipe comes from Better Homes and Gardens: Good & Fresh, Summer 2015 and is brought to you by his Kickstarter Backers.


8 chicken thighs, skinned and deboned

1/3 c. low-sodium soy sauce

1/4 c. molasses

2 Tbsp. vegetable oil

1 1/2 tbsp Jamaican jerk seasoning

1 (3-inch) piece fresh ginger, peeled and grated

1/3 Hatch chile pepper, diced

4 cloves garlic, minced

1 large onion, chopped

1 large orance, cut into wedges

1 recipe of Mango Relish.  (Combine the following ingredients.)

1 c. mango, diced

1 c. fresh pineapple, diced

2 tbsp. honey


In a large cast iron skillet, place chicken thighs.  For sauce, in a fod processor or blender combine soy sauce, molasses, oil, jerk seasoning, ginger, Hatch chile pepper, and garlic.  Cover and process or blend untill smooth.  Pour sauce on top of chicken.  Add onion and orange wedges.  Cook for 2 hours in a 300 degree oven or until done.  Or you can place in Crockpot for 5-6 hours. Serve with Mango Relish. Island Coconut Rice is a great complement to this dish as well!

IMG_5268 - Copy


Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: