Ingredients for the chicken:
1 whole chicken (I used a rotisserie chicken which made the recipe not take as long)
Cooking oil (I used avocado oil)
Chipotle Sauce
1/2 Medium onion
1/2 Red bell pepper
Salt and pepper to taste
Lime wedge
Instructions:
1. Heat up a pan of oil
2. Pull apart the chicken and put it into the pan
3. Add the diced bell pepper and onion and saute until warm
4. Add in 5-8 spoonfuls of the chipotle sauce and mix until the chicken and vegetables are generously covered
5. Add lime juice and mix in
6. Remove from heat when the vegetables are fully cooked
Ingredients for the gallo pinto:
1 cup of jasmine rice
1 can of black beans
Cooking oil (I used avocado)
1/2 Onion
1/2 Red bell pepper
Lime wedge
Salt and pepper to taste
Instructions:
1. Cook the rice however desired
2. Boil the beans in a pot until heated
3. Add the cooked rice and beans into a pan of heated oil
4. Mix in the onion and bell peppers
5. Stir everything in the pan and add in lime juice
6. Remove from heat when the vegetables are fully cooked
Ingredients for the plantains:
2 ripe plantains, quartered and halved
Cooking oil (I used avocado)
Honey or agave nectar
Instructions:
1. Boil the plantains for 2-3 minutes
2. Put in a pan of sizzling oil and add a small spoonful of honey on top
3. Cook until lightly browned
4. Remove from heat and drizzle agave nectar on top
5. Add the rice, chicken, and plantains onto a plate and garnish with oregano, cilantro, and lime wedge.
