Caribbean Spicy Skillet Chicken
Pollo salteado picante con Tití
Quick sautéed chicken and colorful peppers with a Caribbean kick. A practical one-skillet weeknight dinner, with no curry or coconut milk required.
Serves: 2–3 Prep: 10 min Cook: 12–15 min
Ingredients
- 1 lb boneless, skinless chicken breast, cut into even bite-size pieces
- ½ tsp Tití seasoning, plus more to taste
- ½ medium onion, sliced
- 1 red or yellow bell pepper, sliced
- 1 tbsp extra-virgin olive oil
- 1–2 tbsp water, only if needed
- Salt
Instructions
- Pat the chicken dry. Toss with ½ tsp Tití and salt.
- Heat the olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, stirring occasionally.
- Add the onion and bell pepper. Sauté for 4–6 minutes, stirring, until the vegetables are tender-crisp and the chicken reaches 165°F (74°C).
- If needed, add 1–2 tbsp water to lift the pan juices. Taste and add more Tití as desired.
What makes it different
Tití layers pepper, garlic, and tomato with coriander in a single shake. Fresh peppers and onion add sweetness and texture—no separate marinade or broth needed. Start with ½ tsp Tití per 1 lb of chicken, then add more gradually to taste.
Serve it with white rice, tostones, or sautéed vegetables.
