Carribean Chicken

Carribean Seasoning
1 pound boneless, skinless chicken breast halves, cut into 2-inch pieces
1 tablespoon vegetable oil
1 can (14 ½ ounces) diced tomatoes, undrained
1 medium bell pepper, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups hot cooked white or brown rice

Prepare Carribean Seasoning; shake chicken in bag to coat with seasoning mixture. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add chicken; stir-fry about 5 to 10 minutes or until no longer pink in center. Stir in tomatoes, bell pepper, onion and garlic. Heat to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Serve chicken mixture over rice.
4 servings.

Carribean Seasoning

2 tablespoons Gold Medal all-purpose flour
1 teashpoon ground allspice
¼ teaspoon paprika
¼ teaspoon pepper
¼ teaspoon groun dumin
1/8 teaspoon ground red pepper (cayenne)

Mix all ingredients in large plastic bag.

Reference: Betty Crocker “Great tasting Chicken”
Photo courtesy: Betty Crocker