Chicken, Peppers & Rice Caribbean Style |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mild curry flavor, spicy but won't bite you too hard! Very attrative to serve. It is a meal on it's own for lunch or dinner Tostones (Fried Platains) are a nice side dish with this recipe Cook time does not include marinating time Ingredients:
3 boneless skinless chicken breasts, cut into 3/4-inch cubes |
1/4 cup sweet red pepper, thinly sliced |
1/4 cup sweet green pepper, thinly sliced |
2 tablespoons sugar or 2 tablespoons sugar substitute |
1 1/2 cups long grain rice (uncooked) |
2 cups cut into 1/2-inch cubes fresh papayas, chilled |
1 teaspoon cooking oil |
1 1/2 cups tomatoes, chopped |
3 tablespoons fresh lime juice |
3/4 cup onion, chopped |
3 garlic cloves, minced |
1 tablespoon yellow curry paste |
2 jalapenos, seeded, membranes removed and finely chopped |
1 teaspoon dried thyme |
Directions:
1. Combine the marinade ingredients in a large bowl or zip lock bag, mix well.
2. Add chicken cubes, mix into the marinade so all the pieces are covered.
3. Place in the fridge for 1 to 3 hours.
4. Remove chicken from the marinade-save the marinade.
5. Heat 1 tbsp oil in a skillet.
6. Brown the chicken cubes on all sides.
7. Add marinade and simmer over medium heat until the chicken is cooked apprx 15 minutes.
8. Add red & Green peppers.
9. Simmer 5 minutes longer.
10. Meanwhile cook the rice (use your own favorite method) add 2 tbsp sugar or sugar sustitue while cooking, mix in well.
11. Serve chicken over the rice, top with the chilled papaya cubes.
12. Enjoy.
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