Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs, chopped
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 bell pepper, sliced
- Optional: broth for moisture
Instructions
- Chop the chicken thighs into bite-sized pieces and dice the onion and carrot while slicing the bell pepper.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic powder, curry powder, smoked paprika, and optional browning sauce; cook until fragrant.
- Add chopped chicken to the skillet and stir to coat with spices; brown on all sides.
- Mix in carrot and bell pepper; add broth if needed for moisture. Cover and simmer for about 20 minutes until chicken is cooked through.
- Serve hot over rice or with flatbreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg