Ingredients for Chicken Peppers Rice Caribbean Style
- Boneless Skinless Chicken Breasts
- Sweet Red Pepper
- Sweet Green Pepper
- Sugar
- Long Grain Rice
- Papayas
- Cooking Oil
- Tomatoes
- Fresh Lime Juice
- Onion
- Garlic Cloves
- Yellow Curry Paste
- Jalapenos
- Dried Thyme
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How to Make Chicken Peppers Rice Caribbean Style
- In a large bowl or zip-top bag, whisk together the marinade ingredients: 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp curry powder, 1 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional).
- Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes, to the marinade. Ensure all pieces are coated.
- Refrigerate for 1-3 hours (or longer for deeper flavor).
- Remove chicken from marinade; reserve marinade.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Brown chicken cubes in batches, ensuring not to overcrowd the pan. This should take about 8-10 minutes total.
- Pour reserved marinade into the skillet. Simmer over medium heat for 15-20 minutes, or until chicken is cooked through and juices run clear.
- Add 1 red bell pepper and 1 green bell pepper, chopped into 1-inch pieces. Simmer for 5 minutes more.
- Meanwhile, cook 1 cup long-grain white rice according to package directions. Stir in 2 tbsp brown sugar or sugar substitute during the last 2 minutes of cooking.
- Serve the chicken and pepper mixture over the cooked rice. Top with 1/2 cup chilled, diced papaya (optional).
- Garnish with fresh cilantro (optional) and enjoy your Caribbean feast!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
58g
Fat
3g
Carbs
25g
