The original recipe I used is nothing like this one. Over the past 20 years, I've made numerous changes and have made it easier and quicker to make. This has been our "birthday dinner" choice many times.

Ingredients

5 serv.

boneless skinless chicken breasts, cut into small cubes↗3
tablespoons butter↗3 tablespoons
tablespoon olive oil↗1 tablespoon
teaspoon salt↗1⁄2 teaspoon
garlic cloves, finely minced↗2 cloves
chicken bouillon cube↗1
cup hot water3⁄4 cup
tablespoons fresh lime juice (lemon may be substituted)↗2 tablespoons
tablespoon capers, reserve 1 Tbs juice↗1 tablespoon
hot cooked rice

Step-by-step instructions

1
Heat butter and oil in a skillet. Add chicken. Sprinkle salt over chicken as it cooks.
2
When the chicken is almost completely cooked, add the garlic. While the chicken is cooking, dissolve the bouillon cube in water.
3
Add the lime juice, capers and caper juice to the chicken. Stir in the chicken bouillon.
4
Cover and simmer while you cook the rice. Serve hot over the rice.

Source: food.com

Original recipe ↗

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