Chop Suey Nicaragüense

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred chicken with your fingers.
  • Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
  • Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
  • Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
  • Place the onion and all the peppers in pot # 2.
  • Place the cabbage in pot # 1.
  • Constantly stir all vegetables in both pots.
  • When the onions are translucent, add the carrots.
  • When the carrots are soft, add the cooked chicken.
  • When all is mixed, add the ketchup and soy sauce.
  • Stir frequently.
  • When the cabbage is soft, combine pot # 2 with pot # 1.
  • Lower the heat to medium or med/low making sure the vegetables don’t get too soft.
  • Add lemon juice.
  • Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
  • Enjoy.
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