Chicken, Peppers & Rice Caribbean Style

READY IN: 40mins
Recipe by Bergy

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

Top Review by Chef Kate

A very nice chicken curry which presents beautifully--the colors of the peppers remain very bright and the dish looks beautiful. The flavor is very good, but there is an element missing--whether the curry needs a touch of cream or a bit of sourr cream--something to smooth the taste and bring the flavors together. I used Caribbean Curry mix #158082 to make the curry paste for the marinade.

Ingredients Nutrition


  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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