Stuffed Pepper Soup

Got the idea for this recipe from here

1 cup cooked rice
(a little over) 1/2 lb 90% Beef Angus Ground Sirloin

plus (a little under) 1 lb 95% lean ground beef

1 chopped orange bell pepper
1 chopped yellow bell pepper
1 chopped red bell pepper

1 diced yellow onion
4 cloves garlic, minced
1 28 oz can of crushed tomatoes
1 28 oz can diced tomatoes
2 cups water, and add chicken bouillon (follow directions on the back of the jar of how much to add)
Worcestershire sauce, couple dashes
Garlic Salt, to taste
Salt and freshly ground black pepper to taste
Colby Jack cheese, grated to sprinkle on top of soup (about a cup, or more if you like a lot)

In a large pot, brown ground meat

on medium high heat and season with salt and pepper

Drain fat if any, add onions, and Garlic Salt

Stir everything together and cook onions 5-7 minutes until they are translucent

add garlic.

cook for a minute and stir in with meat and then add peppers

season with salt and pepper

stir everything together

Cook about 5 minutes on medium low heat.

Add crushed tomatoes, diced tomatoes

add water, chicken bouillon, salt, pepper, and garlic salt, to taste

and then add rice

season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Serve soup in a bowl and top with grated cheese

 

Recipe

• 1 cup cooked rice
• (a little over) 1/2 lb 90% Beef Angus Ground Sirloin
• plus (a little under) 1 lb 95% lean ground beef
• 1 chopped orange bell pepper
• 1 chopped yellow bell pepper
• 1 chopped red bell pepper
• 1 diced yellow onion
• 4 cloves garlic, minced
• 1 28 oz can of crushed tomatoes
• 1 28 oz can diced tomatoes
• 2 cups water, and add chicken bouillon (follow directions on the back of the jar of how much to add)
• Worcestershire sauce, couple dashes
• Garlic Salt, to taste
• Salt and freshly ground black pepper to taste
• Colby Jack cheese, grated to sprinkle on top of soup (about a cup, or more if you like a lot)

• In a large pot, brown ground meat
• on medium high heat and season with salt and pepper
• Drain fat if any, add onions, and Garlic Salt
• Stir everything together and cook onions 5-7 minutes until they are translucent add garlic.
• cook for a minute and stir in with meat and then add peppers
• season with salt and pepper
• stir everything together
• Cook about 5 minutes on medium low heat.
• Add crushed tomatoes, diced tomatoes
• add water, chicken bouillon, salt, pepper, and garlic salt, to taste
• and then add rice
• season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
• Serve soup in a bowl and top with grated cheese

Arroz con Pollo (Caribbean Rice with Chicken)

This is the one Puerto Rican dish I can make! YAY! GO ME! I have made it a few times and every time I make it, I erase the old recipe on here to update it, because my pictures keep getting better and better and I get better and better at making it!

So you all know my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 3rd time I have made it! I would like to master it and then learn to make more dishes from Normy’s homeland…

I got the recipe from this book:

Normy says that this is the ONLY book I should get Puerto Rican Recipes from as it is his fav. OK BOSS!

So here is what the recipe looks like in the book:

So here is everything listened in A & B

A –
2 ½ pounds chicken thighs (I did boneless, skinless thighs)
(I had Normy cut the fat off the chicken thighs 1st)

B –
2 teaspoons fresh ground black pepper
2 cloves of garlic, peeled and minced
1 teaspoon whole dried oregano
4 ½ teaspoons salt
2 teaspoons olive oil
1 teaspoon balsamic vinegar

Mix all ingredients in B in a small bowl

1. Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar) Set in refrigerator for several hours or overnight.

C-
1 tablespoon olive oil
1 ounce salt pork
2 ounces lean cured ham
(all ingredients in C diced)

D-
1 onion, peeled
1 green pepper, seeded
1 tomato
6 fresh cilantro leaves
(all ingredients in D chopped)

E-
½ teaspoon of salt
10 olives, stuffed with pimientos (green olives)
1 tablespoon capers
¼ cup tomato sauce
2 tablespoon fat or Achiote Coloring
3 cups rice

2. In a caldero or dutch oven,

heat fat

and brown rapidly salt pork and ham.

Reduce heat to medium, add chicken pieces, and cook for 5 minutes.

3. reduce heat to low, add ingredients included in D, (onion,

green pepper,

tomato,

cilantro leaves)

and saute for 10 minutes, stirring occasionally

4. add 2 ½ cups of water to pan,

if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
5. Add to kettle ingredients included in E salt,

10 green olives,

1 tablespoon capers, ¼ cup tomato sauce,

2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya)

3 cups rice

and mix over moderate heat for 2 minutes.

6. cook, uncovered, over moderate heat, until rice is dry.

7. with a fork, turn rice from bottom to top.

8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.

9. Serve nice and hot

 

 

Recipe

• A –
• 2 ½ pounds chicken thighs
• B –
• 2 teaspoons fresh ground black pepper
• 2 cloves of garlic, peeled and minced
• 1 teaspoon whole dried oregano
• 4 ½ teaspoons salt
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• Mix all ingredients in B in a small bowl
• C-
• 1 tablespoon vegetable oil
• 1 ounce salt pork
• 2 ounces lean cured ham
• (all ingredients in C diced)
• D-
• 1 onion, peeled
• 1 green pepper, seeded
• 1 tomato
• 6 fresh cilantro leaves
• (all ingredients in D chopped)
• E-
• ½ teaspoon of salt
• 10 olives, stuffed with pimientos (green olives)
• 1 tablespoon capers
• ¼ cup tomato sauce
• 2 tablespoon fat or Achiote Coloring
• 3 cups rice

• 1.Wash chicken cut fat off and dry with paper towels and rub with seasoning included in B, (fresh ground black pepper, garlic, oregano, salt, olive oil, balsamic vinegar)
• Set in refrigerator for several hours or overnight.
• 2. In a caldero or dutch oven, heat fat and brown rapidly salt pork and ham. Reduce heat to medium, add chicken pieces, and cook for 5 minutes.
• 3. reduce heat to low, add ingredients included in D, (onion, green pepper, tomato, cilantro leaves) and saute for 10 minutes, stirring occasionally
• 4. add 2 ½ cups of water to pan, if regular rice is used or 3 ½ cups, if long grain rice is used. (I used regular rice, so I measured out 2 ½ cups of water)
• 5. Add to kettle ingredients included in E salt, 10 green olives, 1 tablespoon capers, ¼ cup tomato sauce, 2 tablespoon fat or Achiote Coloring (I used 2 packets of Sazon by Goya, see picture in post), 3 cups rice and mix over moderate heat for 2 minutes.
• 6. cook, uncovered, over moderate heat, until rice is dry.
• 7. with a fork, turn rice from bottom to top.
• 8. Cover pan and cook over low heat for 40 minutes. Halfway during this cooking period, turn rice over again.
• 9. Serve nice and hot

Cajun Jambalaya

I have ALWAYS wanted to make Jambalaya!

So I emailed my Cajun/Louisianan friend Lori and asked for recommendations!

I wanted a mix of chicken, sausage and shrimp! So I went with one of Lori’s recommendations…Emerils recipe. I didn’t follow it 100% I kind of made it my own!

So since this was a yummy dish, and I had never made it before I invited our friends Allan & Karen to come over and try it with us. They were excited of course!

1 pound medium shrimp, peeled, deveined and washed

2 chicken breast, chopped

Creole seasoning, to taste (I used SO much of this and I used 2 kinds, and I didn’t measure)

olive oil
1 chopped onion
2 chopped green bell pepper
1/2 cup chopped celery

2 tablespoons chopped garlic
6 chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
hot sauce to taste
1 cup rice
3 cups chicken stock (I used better than bouillon)
3 links of Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken, sausage

and season with Creole seasoning, and work in seasoning well.

In a large dutch oven heat oil over medium high heat

then add in the onion, pepper and celery,

cook for 5 minutes. Then Add garlic, tomatoes, stir together, add a little creole seasoning

then add in the bay leaves,

Worcestershire and hot sauces.

slowly add broth.

Then I seasoned with a little bit more of Creole/Cajun seasoning

Reduce heat to medium and cook about 15 minutes. Then add chicken and the sausage the mixture. (I had Normy help with this)

I waited to add the shrimp last as it doesn’t need to cook long. So set Shrimp aside for now.

Cook until meat is done, about 15 minutes more. Season to taste with salt, pepper and Creole seasoning.

Then add the shrimp last

add a little more Cajun/Creole seasoning then, stir everything together and let shrimp cook 5-7 minutes

when the shrimp are pink, they are done

I know with jambalaya it calls for you to add rice to the pot, but I did my rice separate and then add the jambalaya over the top

Karen is up first to serve herself

Now Allan! He was REALLY excited!

Now Normy

Don’t forget the cook! ME!

Let’s EAT!

Holy Crap it was SO GOOD!

 

Recipe

• 1 pound medium shrimp, peeled, deveined and washed
• 2 chicken breast, chopped
• Creole seasoning, to taste (I used SO much of this and I used 2 kinds, and I didn’t measure)
• olive oil
• 1 chopped onion
• 2 chopped green bell pepper
• 1/2 cup chopped celery
• 2 tablespoons chopped garlic
• 6 chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• hot sauce to taste
• 1 cup rice
• 3 cups chicken stock (I used better than bouillon)
• 3 links of Andouille sausage, sliced
• Salt and pepper

• In a bowl combine shrimp, chicken, sausage and season with Creole seasoning, and work in seasoning well.
• In a large dutch oven heat oil over medium high heat then add in the onion, pepper and celery,
• cook for 5 minutes. Then Add garlic, tomatoes, stir together, add a little creole seasoning then add in the bay leaves, Worcestershire and hot sauces.
• slowly add broth.
• Then I seasoned with a little bit more of Creole/Cajun seasoning
• Reduce heat to medium and cook about 15 minutes. Then add chicken and the sausage the mixture.
• I waited to add the shrimp last as it doesn’t need to cook long. So set Shrimp aside for now.
• Cook until meat is done, about 15 minutes more. Season to taste with salt, pepper and Creole seasoning.
• Then add the shrimp last
• add a little more Cajun/Creole seasoning then, stir everything together and let shrimp cook 5-7 minutes
• when the shrimp are pink, they are done
• I know with jambalaya it calls for you to add rice to the pot, but I did my rice separate and then add the jambalaya over the top

Enchilada Rice

Got the recipe from here

1 cup uncooked rice
1 pound lean ground beef
1 yellow onion, chopped
1 red bell peppers, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup plain Greek yogurt
1 28 oz can of green Chile enchilada sauce
1 cup shredded extra sharp cheddar cheese, divided
1 can sliced black olives
1 cup canned black beans, rinsed

1/2 cup sliced green onions

Cook rice according to package.

While rice is cooking, brown beef in a large pan

Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes

While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,

1/2 cup shredded cheese,

black olives

and black beans.

When beef is completely browned, add chili powder and cumin

and stir and cook for a couple of minutes.

Stir in enchilada sauce mixture

and cooked rice

and stir and cook until warmed through.

Season to taste with salt.

Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.

 

Recipe

• 1 cup uncooked rice
• 1 pound lean ground beef
• 1 yellow onion, chopped
• 1 red bell peppers, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 cup plain Greek yogurt
• 1 28 oz can of green Chile enchilada sauce
• 1 cup shredded extra sharp cheddar cheese, divided
• 1 can sliced black olives
• 1 cup canned black beans, rinsed
• 1/2 cup sliced green onions

• Cook rice according to package.
• While rice is cooking, brown beef in a large pan
• Once the beef is brown and ground up add onions and bell pepper, cook for another 7-10 minutes
• While onions and bell pepper are cooking stir together Greek yogurt, enchilada sauce,
• 1/2 cup shredded cheese, black olives and black beans.
• When beef is completely browned, add chili powder and cumin and stir and cook for a couple of minutes.
• Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through.
• Season to taste with salt.
• Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.

Arroz con Pollo (Caribbean Rice with Chicken)

So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:

Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

B- 2 peppercorns (whole black pepper) I just used fresh ground black pepper

2 cloves garlic, peeled, and then I minced them

1 teaspoon dried oregano,

4 1/2 teaspoons salt,

2 teaspoons olive oil,

1 teaspoon vinegar or fresh lime juice. (I used balsamic vinegar)

(Crush and mix in a mortar) (using a mortar is the best way to do this, but I don’t have one so I just mixed it in a bowl)

C- 1 tablespoon lard or vegetable oil, 1 ounce salt pork, 2 ounces lean cured ham (for salt pork and ham- washed and diced)

D- 1 onion, peeled, 1 green pepper, seeded, 3 sweet chili peppers, seeded, 1 tomato, 6 cilantro (culantro) leaves (chopped)

E- 1/2 teaspoon salt, 10 olives stuffed with pimento, 1 tablespoon capers, 1/4 cup tomato sauce, 2 tablespoons fat or Achiote Coloring, 3 cups rice

F- 1 can (1 pound 1 ounce) green peas (I did not add)

G- 1 can (4 ounces) pimento (I did not add)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

(side note –  I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

2-In a caldero

or heavy kettle, heat fat (I used vegetable oil)

brown rapidly salt pork

and ham.

Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

3- Reduce heat to low, add ingredients included in D,

onion, green pepper, 3 sweet chili peppers, 1 tomato, 6 cilantro leaves (chopped)

Normy approves!

and sauté for 10 minutes, stirring occasionally.

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

1 tablespoon capers,

1/4 cup tomato sauce,

2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

3 cups rice

6- Add reserved hot liquid to kettle, mix well, and cook, uncovered, over moderate heat, until rice is dry.

7- With a fork, turn rice from bottom to top.

8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

 

Here is that recipe for you again from the book:

Shrimp Etouffee

MMMM I was craving shrimp for a while! SO I was dying to make and try this dish!

Got the recipe from here

1/2 stick butter
2 pound medium shrimp peeled and deveined
2 (14.5-ounce) cans of rotel
(8-ounce) clam juice
2 to 3 dash Hot Sauce, I did more like 4 to 5
1/2 cup minced fresh parsley leaves
1/2 cup minced green onions

Cajun seasoning, to taste (because in my opinion, you can NEVER have too much)
black pepper, to taste
cayenne pepper, to taste
3 cloves garlic, minced
1 cup diced celery
1 whole, chopped green bell pepper
1 whole yellow onion, chopped

1/2 cup all-purpose flour
1/2 cup oil
Rice
chopped green onions, for garnish

Paul Deen recommends for this recipe when making the roux to use oil instead of butter, because butter burns.

To make the roux, mix oil

and flour in a large dutch oven over medium low heat.

Whisk flour and oil together to form a paste.

Continue cooking over medium low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, took mine about 30 minutes and your arm gets tired!

To the roux, add the onion, green pepper, celery, and garlic

and cook over medium low heat about 5-7 minutes,

until onions are translucent

Add the black pepper,

cayenne pepper, Cajun seasoning,

green onions,

parsley, and hot sauce to taste.

Add clam juice

and the tomatoes with their juice,

stir to blend.

at this point in the original recipe it says to add salt, But I skipped the salt and added Cajun seasoning because it just has so much more flavor than salt, So I added in Cajun seasoning and then tasted it and then added more and just kept doing this until I liked the flavor

Then bring the mixture to a boil, reduce the heat to low and then simmer for 10 to 15 minutes.

Add shrimps

and stir. My shrimps were already cooked, so I basically added them and warmed them up, about 2-3 minutes, I left the burner on low because the cold shrimp would bring the temperature down and I needed to melt the butter so I left the heat on low. Then add the butter and stir till it all melts.

serve the Etouffee over rice and garnish with the green onions.

I also sprinkled a little bit more Cajun seasoning over the top as well and a little hot sauce as well. Spicy GOODNESS!

Thinking next time adding crawfish to this dish! Would be so good with the two! YUM!

This dish was so spicy and flavorful and even more flavor the next day! I am telling you, it’s ALL about the Cajun seasoning!!!

I think I was a cajun in a past life!

 

Stuffed Cabbage Casserole

Thought this would be a good dish to make. Reminded me of the stuffed cabbage my Grandma used to make. But this tasted nothing like my Grandma’s. I actually did not care for this dish… But you might…

Recipe

2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine

1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped

1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked rice
2 cups low-fat mozzarella cheese

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.

Heat a large frying pan on medium heat; add ground beef

and cook until it’s browned and cooked through,

breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook

over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic,

dried thyme, and paprika

and cook about 2 minutes more. Then add the diced tomatoes with juice,

tomato sauce,

and ground beef.

Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook

over medium-high heat until the cabbage is wilted and about half cooked,

turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage,

half the meat mixture,

remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes,

or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.)

Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Stuffed Red Bell Peppers

Another Recipe from my book from Lori…

This one is on page 80…

4 Red bell Peppers


1/4 cup extra virgin Olive Oil
1 yellow onion, chopped

6 garlic cloves, chopped

1 pound ground chuck

1 1/2 cups cooked rice
1 can canned tomatoes with green chilies (I just used Rotel)
1 tablespoon chopped fresh oregano
salt and freshly ground pepper to taste

The recipe in the book says to boil the peppers before stuffing them. Well I do not do this step as I can NOT stand soft, soggy bell peppers. So when doing bell peppers I NEVER boil them. Sorry this girl likes them crunchy still.
so I am skipping that part in the recipe. I washed and then cut 1 inch from the stem end of the bell pepper and removed seeds.

Heat the olive oil in a large skillet over medium heat. Add the onion

(I also use the tops of the bell pepper and cut off around the stem and chop them up and add them in with the onions)
and garlic

and saute until tender and golden brown.
Add the ground beef and brown,

stirring until crumbly.

Drain and remove from the heat.
add the rice, tomatoes with green chilies and oregano.

season with salt and pepper and mix well
Spoon the filling into the bell peppers.
At this point I cut the bell peppers in half and fill each half, and then topped them with the extra can of rotel, and a small can of green chilis


Bake in a preheated 350-degree oven for 1-hour.

Spicy Chicken with Basil (Gai Pad Krapow)

Wanted to share with you all my newest creation of a cake I made this weekend…

Now check out a new recipe I tried too!

Recipe

10 whole Jalapeño Peppers
6 whole Shallots
10 cloves Garlic
⅓ cups Fish Sauce
⅓ cups Chicken Broth
3 Tablespoons Sugar
1 teaspoon Cornstarch
2 pounds Ground Chicken
3 Tablespoons Vegetable Oil
3 cups Packed Thai Or Regular Fresh Basil Leaves
3 Tablespoons Lime Juice

Rice, To Serve

Remove the seeds from some or all of the jalapeño peppers. (Removing the seeds from all of them will produce a pretty non-spicy dish. If you want some spice, leave the seeds in a couple of them.)

Process the chilies,

shallots,

and garlic

together in a blender or food processor until they form a coarse paste.

Whisk together the fish sauce, chicken broth, sugar, and cornstarch. Set aside.

Put the ground chicken in a small bowl, grab a fork and mash the meat until all the “strands” are gone and it has become a uniform paste.
Heat the oil in a 12-inch skillet over medium high heat. When shimmering, add the chili mixture and cook

for about 5 minutes or until the moisture evaporates, stirring so that it doesn’t burn(especially near the end).
Turn the heat down to medium and add the chicken.

Cook for about 7 minutes, breaking it up with a spatula until it’s no longer pink.
Sprinkle the basil leaves over the chicken.



Briefly whisk the fish sauce mixture to recombine the ingredients and pour it into the pan, over the basil leaves and chicken. Cook for 3 minutes, stirring constantly, until the sauce has thickened.
Squeeze the fresh lime juice over the chicken, and serve it over rice.