Boonie Pepper Chicken

• 1 small chicken, quartered
• 4 quarts water (to just cover chicken)
• 1 teaspoon salt
• 1 onion, diced
• 1/2 teaspoon fresh ground black pepper
• 9 9 fresh cayenne peppers or 9 chinese red peppers, stemmed and split lengthwise (seeds removed)
• 1 cup carrot, julienned
• 2 teaspoons italian seasoning
• 1/4 teaspoon white pepper
• 3 tablespoons soy sauce
• 1 small cabbage, cut into 6 to 8 wedges
• cooked white rice, for serving

1. Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt.
2. Bring to a boil, then reduce to a simmer.
3. Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour.
4. Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so.
5. Serve over white rice, with additional soy sauce, as desired.
6. You can strain any left over stock to make a spicy soup or other use.

chicken, water, salt, onion, fresh ground black pepper, cayenne peppers, carrot, italian seasoning, white pepper, soy sauce, cabbage, white rice

Taken from www.food.com/recipe/boonie-pepper-chicken-458021 (may not work)