Prep 10 mins
Cook 20 mins
The original recipe I used is nothing like this one. Over the past 20 years, I've made numerous changes and have made it easier and quicker to make. This has been our "birthday dinner" choice many times.
- 3 boneless skinless chicken breasts, cut into small cubes
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 2 garlic cloves, finely minced
- 1 chicken bouillon cube
- 3⁄4 cup hot water
- 2 tablespoons fresh lime juice (lemon may be substituted)
- 1 tablespoon capers, reserve 1 Tbs juice
- hot cooked rice
- Heat butter and oil in a skillet. Add chicken. Sprinkle salt over chicken as it cooks.
- When the chicken is almost completely cooked, add the garlic. While the chicken is cooking, dissolve the bouillon cube in water.
- Add the lime juice, capers and caper juice to the chicken. Stir in the chicken bouillon.
- Cover and simmer while you cook the rice. Serve hot over the rice.
I doubled the recipe, but otherwise followed the recipe exactly. I used fresh limes. It was enjoyed by everyone.
This was fabulous and easy to prepare. The only thing I did different is made extra sauce, and I floured and quickly browned the chicken first. I also used whole skinned chicken breasts, and serve with linguini and parmesean cheese. Thanks for a great recipe that is definitely a keeper!
Made this the other night and was very pleased. Didn't serve over rice, but I will certainly try that, or maybe pasta next time. I used the chicken bouillon cube, but will probably try chicken stock next time - maybe use chicken stock w/roasted garlic and use only 1 garlic clove (depending on my taste for garlic at that time - which I love!). Thanks for a super easy, very delicious dish - will definitely make again.