Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons curry powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 medium onion
- 1 large carrot
- 1 bell pepper
- 2 teaspoons garlic powder
Instructions
- Chop the chicken thighs into bite-sized pieces and dice the onion, carrot, and bell pepper.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté the onion until translucent, then add the carrot and bell pepper until softened.
- Add the chicken to the skillet and cook until browned on all sides (about 5-7 minutes).
- Stir in curry powder, smoked paprika, and garlic powder to coat evenly.
- Pour in enough broth to cover the chicken mixture, bring to a boil, reduce heat to low, cover, and simmer for 20-30 minutes until fully cooked.
- Serve over rice or with flatbreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg