Chicken, Peppers & Rice Caribbean Style

• 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
• Marinade
• 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

1. Combine the marinade ingredients in a large bowl or zip lock bag, mix well.
2. Add chicken cubes, mix into the marinade so all the pieces are covered.
3. Place in the fridge for 1 to 3 hours.
4. Remove chicken from the marinade-save the marinade.
5. Heat 1 tbsp oil in a skillet.
6. Brown the chicken cubes on all sides.
7. Add marinade and simmer over medium heat until the chicken is cooked apprx 15 minutes.
8. Add red & Green peppers.
9. Simmer 5 minutes longer.
10. Meanwhile cook the rice (use your own favorite method) add 2 tbsp sugar or sugar sustitue while cooking, mix in well.
11. Serve chicken over the rice, top with the chilled papaya cubes.
12. Enjoy.

chicken breasts, sweet red pepper, sweet green pepper, sugar, long grain rice, cooking oil, marinade, tomatoes, lime juice, onion, garlic, yellow curry, jalapenos, thyme

Taken from www.food.com/recipe/chicken-peppers-rice-caribbean-style-161392 (may not work)