- 2 Chicken Breasts
- Shrimp as much as you want
- ½ lb Smoked Ham
- 2 Cups of Cooked White Rice
- ¼ Green Bell Pepper
- ¼ Red Bell Pepper
- Chicken Bouillon Cube as much as you want
- 1 Small Onion: Red or White
- ½ tsp Orégano
- ¼ cup Water
How do you cook it?
1- Boil 2 cups of water with salt and oil and cook rice. Once the rice is steaming, set aside
2- Dice chicken into small-medium cubes.
3- Season chicken with mashed garlic, Dominican Orégano or regular orégano, sopita/chicken bouillon cube, adobo or your favorite seasoning salt. Add black pepper to taste and mix until everything is well combined.
4- In a heated deep sided skillet over medium-high heat, add olive oil.
5- Add seasoned chicken and mix every so often. You want chicken to brown slightly but cook all of the way through.
6- Add seasoned chicken and mix every so often. You want chicken to brown slightly but ultimately cook all of the way through.
7- Once the water dries up, add diced smoked ham and mix.
8- Brown chicken and ham for about 5 minutes or until everything is nice and golden.
9- Next, add onions and peppers. Saute for 1 minute.
10- Add soy sauce and mix until well combined.
11- Now add cooked white rice and gently mix everything until rice is fully covered with soy sauce, chicken, and ham.
12- Once the rice fully covered, add pre-boiled diced carrots and mix in gently so carrots stay together. If you do, add carrots at the same time as the onions and peppers so that they saute and defrost
13- Turn heat down to low and in a separate skillet scramble two eggs.
14- Once eggs are fully cooked, fold into rice.
15- Serve while hot.