4 cups of rice
1/2 of salt
1 table spoon of olive oil
1/3 cup of cut onion
3 plantains
1 cup of grape seed oil or rice bran oil
1 bag of shredded Brussels Sprouts
1 (medium) package of chicken breast
3 table spoon of grapeseed oil
1/2 table spoon of curry powder
1 teaspoon of ginger
1 teaspoon of garlic
1 tea of salt (to taste)
1/2 teaspoon of black pepper
Directions:
The Rice:
Follow the direction for your rice and cook it separately in a rice cooker (or over the stove) with the appropriate amount of water 1/2 teaspoon of salt and a tablespoon of olive oil.
The Plantains:
While the rice is cooking, put 1 cup of grape seed oil in a frying pan. Peel and cut the plantains in cubes (first in half along the length of the plantain, and then in half again, so you will have 4 long pieces. Then cut them, the short way). Fry it once the oil is hot enough, make sure it gets a nice brown color before you remove it from the stove. Repeat until everything is fried.
The Chicken:
In a large pot, put 3 table spoon of grape seed oil. Once hot enough, add the onion and the seasoning, mix well then add the (cut in bite sized and washed) chicken breast. Stir and let it brown well on each side and until cooked.
The Brussels Sprouts:
Meanwhile, washed the shredded Brussels Sprout. You can buy pre-shredded at the store or just cut them in pieces yourself. Once it is ready add it to the cooked chicken in the pot and stir. You do not want it to over cook, it should still have some crunchyness (at least that is how I like it).
Put it all together:
Once it is cooked enough (to your liking) add the fried plantain to the mixture and stir well. You are almost done, now add the cooked rice a scoop at time to the pot and mix well each time. Once all the rice is added, taste and adjust seasoning to your liking.
That is all, enjoy !!! (:-)
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