I once made a dish like this that ended up pretty much inedible for that reason, but it was jerk chicken rub that did it. There was also Dave's Insanity Sauce involved.Came back, grabbed some diced lamb, some palm oil, and the rest of the stuff and set to. Put all seven Dorset Nagas in them. Threw in a couple teaspoons of Dave's Insanity Sauce. Boiled up some vermicelli rice with it and invited everyone else I was living with to sit down and have a go at it.
I saved it by just freezing small batches of it and grinding them up, chicken and all, into a paste and adding them to the sauce for other dishes, as if the chicken itself were a spice.
Pickling, especially hot pickling in vinegar, usually reduces heat so if they were that hot afterwards, they were probably pretty hot to start with.I've had whole pickled habaneros and ghost peppers before. The pickled habaneros are actually pretty delicious if you have a tolerance to spicy food, still very painful, but there is actual flavor there as well.