• Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
• While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
• When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
• Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

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.

• Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
• Add the walnuts, mushrooms and garlic to a blender or food processor.  Pulse blend to create a meaty mince-like texture.
• Place a skillet on medium high heat.  Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder.  Season to taste with sea salt & pepper and cook for about 5 – 7 minutes.  Set aside once finished.
• Stack 2 leaves on a plate or cutting board.  Pat them dry with a paper towel.  Then add the veggie meat, pico de gallo and avocado.  Fold in the sides and roll it up.  Repeat for remaining burritos.