PUPUSAS! STUFFED WITH SHREDDED CHICKEN, BEANS, & MOZZ CHEESE! ALONG WITH A REFRESHING COLESLAW! 😋

Boil water in a pot.

Cut chicken breast into thirds and stab it to cook faster.

Submerge chicken in boiling water, reduce heat to medium, and cover with a wooden spoon to prevent overflow. Set timer for 10 minutes.

In a separate pan, heat olive oil and add finely chopped onion and less than a quarter of a red bell pepper.

Add 1/2 tablespoon minced garlic to the pan.

Add 1 tablespoon of Kerrygold butter to the pan.

Stir in 2 tablespoons of ketchup and a few drops of hot sauce.

Sprinkle in 1/4 packet of Goya chicken bouillon and 1/4 packet of Goya orange seasoning.

Add a sprinkle of oregano, black pepper, and salt to taste, along with a few drops of lemon juice. Stir together.

Place the sauce over low to medium heat with a lid on.

After 6 minutes, add 1/4 cup of water to the sauce and stir.

Check chicken; if it doesn't float, add 2 more tablespoons of water and stir.

After 10 minutes, check chicken for doneness; if not floating, cook for 5 more minutes.

Turn off the heat and transfer chicken to a plate to cool down.

Prepare coleslaw by using 2 handfuls of ShopRite coleslaw blend.

Add 2 teaspoons of apple cider vinegar, a pinch of sugar, and 1 tablespoon of mayonnaise to the coleslaw mix.

Mix coleslaw ingredients together and adjust seasoning as needed.

Open a can of mixed vegetables, drain, and use 1/4 of the can.

Equipment Needed

Allergens