Ingredients:
Chicken breast
1 tbsp white vinegar
1 tsp rosemary
1 tsp thyme
1 tsp onion powder
1 tsp garlic
1 tsp paprika
1 tsp salt
½ cup oil
3 cups cooked rice
2 medium size onions (one sliced and one diced)
2 – 3 mini bell peppers
½ tsp Sazon goya seasoning (optional)
1 tbsp soy sauce
How to make it:
First, cut the chicken breast into strips. Then soak them in 2 cups of water and 1 tbsp white vinegar for about 2 minutes. This step will get rid of the fresh smell that raw chicken has.
Drain the vinegar water and rinse well with water.
Then, season the chicken with salt, rosemary, Thyme, onion powder, garlic powder and paprika. Massage and coat the chicken with the spices and leave it to marinate for 10 minutes.
Now, in a pan, preferably a nonstick pan or a wok, add 1 tbsp of oil and saute the chicken until nicely brown.
Take the chicken out and add 1 tbsp of oil. Slice 1 medium size onion and add to the oil. Fry for 2 minutes then cut and add the mini bell peppers. Saute for about 3 minutes.
Pull apart the sauteed chicken into small chunks and add to the onions and bell peppers. Stir for a minute or 2 then, take them out and set on the side.
Using the same pot, add more oil (1 tbsp). Dice and add 1 medium size onion to the oil and saute for 2 to 3 minutes. Then, add 3 cups of cooked rice and stir.
Once the rice and onions are well mixed, add ½ tsp Sazon goya seasoning (this is optional if you don’t have it but, it does add extra flavor to the dish). Stir together well.
Add 1 tbsp soy sauce and mix well.
Finally, add the sauteed chicken and vegetables and toss everything together. Food is ready
