Haitian-Style Chicken with Peppers and White Rice

Name: Haitian-Style Chicken with Peppers and White Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch strips); 2 green bell peppers (large, cored, thinly sliced); 1 yellow onion (large, thinly sliced); 4 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon black pepper; 1.5 teaspoon kosher salt; 2 tablespoon olive oil; 1 can tomato sauce; 0.25 cup water; 2 tablespoon fresh lime juice; 2 cup white rice (uncooked); 4 cup mixed greens; 0.25 cup red wine vinegar; 0.25 cup olive oil (for dressing); 0.5 teaspoon sugar

Tender chicken breast strips sautéed with colorful bell peppers and onions in a light, zesty sauce, served alongside fluffy white rice and a simple green salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Haitian
Difficulty: Easy
Cost: $2.27/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch strips)
2 green bell peppers (large, cored, thinly sliced)
1 yellow onion (large, thinly sliced)
4 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon black pepper
1.5 teaspoon kosher salt
2 tablespoon olive oil
1 can tomato sauce
0.25 cup water
2 tablespoon fresh lime juice
2 cup white rice (uncooked)
4 cup mixed greens
0.25 cup red wine vinegar
0.25 cup olive oil (for dressing)
0.5 teaspoon sugar

Instructions

Cook white rice according to package directions. Typically, combine 2 cups white rice with 4 cups water and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
While rice cooks, pat chicken breast strips dry with paper towels. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano.
Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add seasoned chicken and cook for 3-4 minutes until lightly browned. Remove chicken from skillet and set aside.
Add sliced green bell pepper and yellow onion to the same skillet. Sauté for 3-4 minutes until slightly softened.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in tomato sauce, 1/4 cup water, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer. Return the cooked chicken to the skillet and stir to coat. Simmer for 3-5 minutes, or until chicken is cooked through and sauce has thickened slightly. Stir in fresh lime juice just before serving.
In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon sugar, and a pinch of salt and pepper to make a simple vinaigrette.
Serve the chicken and peppers immediately with fluffy white rice and a side of mixed greens dressed with the vinaigrette.

Notes

Chicken thighs can be used instead of breast for extra flavor, cook slightly longer if needed. Adjust spice level with a pinch of cayenne pepper if desired.

Nutrition (per serving)

Calories: 425
Protein: 30 g
Carbohydrates: 46.8 g
Fat: 13.5 g
Fiber: 3.2 g
Sodium: 727 mg
Saturated Fat: 2 g
Sugar: 5 g
Cholesterol: 80 mg