Chicken, Peppers & Rice Caribbean Style
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
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INGREDIENTS
Nutrition- 3
- 1⁄4cup sweet red pepper, thinly sliced
- 1⁄4cup sweet green pepper, thinly sliced
- 2
- 1 1⁄2
- 2
- 1teaspoon cooking oil
Marinade
- 1 1⁄2
- 3tablespoons fresh lime juice
- 3⁄4
- 3
- 1tablespoon yellow curry paste
- 2jalapenos, seeded, membranes removed and finely chopped
- 1teaspoon dried thyme
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DIRECTIONS
- Combine the marinade ingredients in a large bowl or zip lock bag, mix well.
- Add chicken cubes, mix into the marinade so all the pieces are covered.
- Place in the fridge for 1 to 3 hours.
- Remove chicken from the marinade-save the marinade.
- Heat 1 tbsp oil in a skillet.
- Brown the chicken cubes on all sides.
- Add marinade and simmer over medium heat until the chicken is cooked apprx 15 minutes.
- Add red & Green peppers.
- Simmer 5 minutes longer.
- Meanwhile cook the rice (use your own favorite method) add 2 tbsp sugar or sugar sustitue while cooking, mix in well.
- Serve chicken over the rice, top with the chilled papaya cubes.
- Enjoy.
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