Haitian Style Chicken and Rice
15 min Prep
30 min Cook
8 servings
Directions
Step 1
Wash prep surfaces, your hands, and all produce.
Step 2
Cook brown rice following package directions.
Step 3
While rice cooks, make chicken and veggies. Dice bell peppers and onion. Mince serrano pepper.
Step 4
Cut limes in half. In a small bowl, squeeze juice. Discard seeds.
Step 5
Trim any excess fat from chicken. Cut into 1-inch cubes. Wash your hands with warm, soapy water for 20 seconds after handling chicken.
Step 6
In a large skillet over medium-high heat, heat oil. Add chicken cubes. Cook, stirring often, until brown on all sides, about 3–4 minutes. If needed, brown in 2 batches.
Step 7
Add onion, serrano pepper, and bell peppers. Cook 3 minutes more.
Step 8
Stir in lime juice, orange juice, water, thyme, salt, and pepper. Bring to a boil. Reduce heat to low. Cook uncovered until chicken is cooked through, about 15–20 minutes. If sauce is not yet thick and syrupy, turn heat to medium-high. Simmer, stirring constantly, until sauce thickens.
Step 9
Serve over brown rice.
Tip
Try different whole grains. Serve over whole grain couscous, barley, or quinoa instead of brown rice.
Ingredients
2 large bell peppers
1 large onion
1/2 small serrano pepper
2 limes
2 cups brown rice
2 pounds boneless, skinless chicken
2 tablespoons oil
3/4 cup orange juice
1/4 cup water
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
