Chop Suey Nicaragüense

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs cooked chicken breasts
• 2 carrots
• 1 medium size cabbage
• 1 whole onion
• 2 red bell peppers
• 2 green bell peppers
• 4 tablespoons olive oil
• 3/4 cup butter
• 1 1/2 cups ketchup
• 1 ounce soy sauce
• 1 ounce lemon juice
• 1 teaspoon salt

Recipe

• 1 shred chicken with your fingers.
• 2 cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
• 3 heat stove at medium/high temp and add 2 tbsp olive oil to a deep pot. melt a stick of butter.
• 4 heat a second deep pot and add 2 tbsp olive oil. melt half a stick of butter
• 5 place the onion and all the peppers in pot # 2.
• 6 place the cabbage in pot # 1.
• 7 constantly stir all vegetables in both pots.
• 8 when the onions are translucent, add the carrots.
• 9 when the carrots are soft, add the cooked chicken.
• 10 when all is mixed, add the ketchup and soy sauce.
• 11 stir frequently.
• 12 when the cabbage is soft, combine pot # 2 with pot # 1.
• 13 lower the heat to medium or med/low making sure the vegetables don’t get too soft.
• 14 add lemon juice.
• 15 taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
• 16 enjoy.