Chop Suey Nicaragüense - cooking recipe

Ingredients

1 1/2 lbs cooked chicken breasts
2 carrots
1 medium size cabbage
1 whole onion
2 red bell peppers
2 green bell peppers
4 tablespoons olive oil
3/4 cup butter
1 1/2 cups ketchup
1 ounce soy sauce
1 ounce lemon juice
1 teaspoon salt

Preparation

Shred chicken with your fingers.
Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
Place the onion and all the peppers in pot # 2.
Place the cabbage in pot # 1.
Constantly stir all vegetables in both pots.
When the onions are translucent, add the carrots.
When the carrots are soft, add the cooked chicken.
When all is mixed, add the ketchup and soy sauce.
Stir frequently.
When the cabbage is soft, combine pot # 2 with pot # 1.
Lower the heat to medium or med/low making sure the vegetables don't get too soft.
Add lemon juice.
Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
Enjoy.