• If serving with rice, cook rice according to package directions.
• In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
• Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
• Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
• Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
• Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
• Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
• Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

Cook the chicken

• In a large pot, add the ingredients from the Cook The Chicken list, chicken breasts, quartered onions, green peppers, carrots, and garlic cloves. Cover with water, season with salt and pepper, and bring to a boil.
• Lower to medium heat and simmer ~30 minutes, or until chicken is fully cooked. Adjust and add more chicken bouillon powder, a teaspoon at a time, until the taste is right for you.
• Remove chicken, let cool slightly, and shred with two forks or your hands.
• Strain and reserve 3 cups of the cooking liquid for later.

Make the sofrito

• In a large sauté pan, heat olive oil over medium heat.
• Add minced garlic, chopped onions, and sliced red bell peppers. Sauté for 5–7 minutes until softened.

Build the sauce

• Add shredded chicken, half or a little more of the reserved broth, tomato sauce, tomato paste, cumin, salt, pepper, and capers.
• Stir well, cover, and simmer on low for ~10 minutes, stirring occasionally. Add extra broth if needed to loosen.

Serve

• Traditionally served with white rice and sweet fried plantains (tajadas de maduro), or black beans and avocado.

• In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.