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1
Remove pre-boiled chicken breasts from fridge.
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2
Season with sea salt, 3 pinches of cumin and 4 grinds of fresh black pepper and slice thinly.
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3
Heat 1/2 tbs oil on med heat in a large frying pan and add garlic.
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4
Brown garlic slightly (do not caramelize).
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5
Add chicken and zucchini and almost all of the paprika and another 1/2 tbs oil; add adobo and sugar sprinkling on entire mixture and stirring in gently -- let it brown, flip and sprinkle the other side.
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6
Cook on med heat, flipping regularly until slightly browned, slide chicken and zucchini to one side and then add banana slices.
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7
Continue to cook on med heat turning bananas until browned; remove from heat and set aside.
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8
Add remaining oil to pan, heat and then stir in corn.
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9
Dash with remaining paprika.
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10
turn up the heat slightly (in between high and med).
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11
Add margarine and a few cracks of fresh pepper.
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12
Brown corn stirring every so often (it will start to make a popping sound).
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13
Add sweet red pepper for color.
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14
Stir in rice and water and cook until hot, stirring constantly.
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15
Salt and pepper to taste.
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16
Remove from heat and set aside.
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17
Return chicken mixture to pan to heat.
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18
Divide rice mixture onto two plates and top with chicken mixture add a dallop of sour cream to each.
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19
Serve immediately with warm greens of your choice (I prefer kale with this dish).
