Put the onions, red bell peppers and the habanero pepper in a food processor and pulse until coarsely chopped. Place the chicken drumsticks in a pot. Add all ingredients at once. Cover and cook on high heat for 25 minutes. Do not add water. Stir contents occasionally as they cook. After 25 minutes, open pot and continue to stir occasionally. At this point, the water is evaporating and the sauce is thickening. Reduce heat and simmer on medium heat for 15 mins.
Preheat oven to 375 degrees. Transfer the chicken drumsticks to a pan lined with parchment paper (preferred to foil as it does not stick). Use a basting brush to generously coat the exposed sides of the chicken drumsticks with the sauce in the pot. Place in the oven and leave to brown as desired. Flip the chicken and repeat the coating process. Bake to your desired brownness.
This recipe is a hit every time. Even my 1 year old joins in the fun. The excess sauce is very tasty and can be used in other recipes. I use it for chicken tortilla soup, gravy, or over white rice.