• 1 pouch of A Dozen Cousins Peruvian Pollo A La Brasa Seasoning Sauce
• 2 pouches of A Dozen Cousins Sea Salt Bone Broth Rice
• 3 tbsp oil
• 1lb chicken thighs, cubed
• 1/2 yellow onion, diced
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 cup green onion, chopped
• 2 tbsp soy sauce
• 1/4 tsp sesame oil
• 1/2 tsp cumin
• salt & pepper, to taste
• 4 eggs
Instructions
• Heat oil in a medium skillet over medium heat. Add cubed chicken thighs and 1 pouch of A Dozen Cousins Peruvian Pollo A La Brasa Seasoning Sauce. Combine and sauté until mostly cooked through.
• Add onions and bell pepper. Combine and cook until softened.
• Add garlic and ginger and sauté for another minute.
• Add 2 pouches of A Dozen Cousins Sea Salt Bone Broth Rice. Sauté for 5 minutes.
• Once the rice is mostly warmed, add green onion, soy sauce, sesame oil, cumin, salt & pepper.
• Combine and let cook for 5 minutes, or until rice starts to become a little crispy.
• Create a little well in the middle of the pan, pushing the rice mixture to the edges of the pan. •
• Crack the eggs into the middle of the pan and scramble until cooked through. Once the eggs are done, combine with the rest of the rice mixture.
