1 (3 ounce) can chopped green chile peppers, drained
2 scotch bonnets
2 tablespoons onion sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 tablespoon garlic powder
1/4 teaspoon dried parsley
3 eggs
1/2 cup vegetable oil
In a medium saucepan, combine the green chile peppers, onion sugar, Worcestershire sauce, salt, garlic powder, parsley, eggs, oil and vinegar. Bring to a slow boil, stirring occasionally. Stir and return to a simmer over medium heat. Reduce heat to low and simmer about 4 minutes, or until chicken is no longer pink and juices run clear.