Trinidad Spiced Chicken Rice Bowl
Trinidad-style spiced chicken cooked with green seasoning and toasted curry flavors, served over rice.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 300g chicken breast. Chop 1 onion and mince 4 garlic cloves. Finely chop 1 scotch bonnet pepper and slice 1 cup bell peppers. Place chicken in a bowl with 2 tbsp green seasoning, salt, and black pepper; marinate 15 minutes.
Bloom
Heat 2 tbsp oil in a large pan over medium heat. Add 2 tsp curry powder and 1 tsp turmeric; cook 30–45 seconds until fragrant and slightly darkened, stirring constantly.
Saute
Add chopped onion, garlic, and scotch bonnet to the pan; cook 2–3 minutes over medium heat until softened and fragrant, stirring occasionally.
Saute 2
Add marinated chicken to the pan; cook 5–6 minutes over medium heat, stirring, until edges are lightly browned and chicken begins to firm.
Build
Add sliced bell peppers and cook 2–3 minutes over medium heat until peppers soften. Pour in 4 tbsp water and cook 3–4 minutes more until chicken is cooked through and coated lightly in spiced sauce. Taste and adjust seasoning.
Plate
Spoon the spiced chicken and sauce over warm rice in bowls and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.