Chop Suey Nicaragüense

Name: Chop Suey Nicaragüense
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 680.38 g cooked chicken breasts; 2 carrots; 1 medium size cabbage; 1 whole onion; 2 red bell peppers; 2 green bell peppers; 59.16 ml olive oil; 177.44 ml butter; 354.88 ml ketchup; 28.34 g soy sauce; 28.34 g lemon juice; 4.92 ml salt

Submitted by oscartellezcastillo

"Nicaraguan style Chop Suey."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 8

ingredients

680.38 g cooked chicken breasts
2 carrots
1 medium size cabbage
1 whole onion
2 red bell peppers
2 green bell peppers
59.16 ml olive oil
177.44 ml butter
354.88 ml ketchup
28.34 g soy sauce
28.34 g lemon juice
4.92 ml salt

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.