Chicken Peppers Rice Caribbean Style Recipes

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CARIBBEAN CHICKEN AND RICE



Caribbean Chicken and Rice image

Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 pound)
1 large onion, coarsely chopped (1 cup)
2 cups Progresso™ chicken broth (from 32 oz carton)
1 cup uncooked regular long grain rice
1 medium red bell pepper, chopped (1 cup)
1/4 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper
1/2 cup frozen green peas

Steps:

  • Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
  • Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
  • Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg

CHICKEN, PEPPERS & RICE CARIBBEAN STYLE



Chicken, Peppers & Rice Caribbean Style image

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

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 450.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 51.3, Sodium 68.7, Carbohydrate 77.6, Fiber 4.2, Sugar 14.6, Protein 27.2

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