- 2 plantains
- ½ onion
- 1 habanero pepper
- ½ red pepper
- 3 eggs
- ¼ lb chicken
- 1 pack Maggie Seasoning
- 2-3 tbsp butter
- Cooking oil
Peel and slice plantains into ⅛-inch pieces.
In a frying pan, add ¼ cup of oil and fry plantains to a golden brown color.
Remove from oil. Place on a plate covered with paper towel to drain excess oil. Set aside.
Dice red pepper, onion, and habanero pepper into very small cubes.
Sauté in skillet on medium heat until soft consistency is reached. About 10 minutes.
Cut the chicken into small bite-size cubes.
In a skillet on medium heat, sauté chicken with 2 tablespoons of butter until a dark golden-brown color is reached.
Add the onion and pepper mix to the skillet with the chicken. Continue to sauté 2-3 minutes.
In a small bowl, crack 3 eggs and beat well.
Pour egg mixture in the skillet with peppers, onion and chicken.
Mix well, creating a scrambled egg mixture.
Cook until eggs are light and fluffy.
Remove mixture from the pan and serve on a plate with fried plantains.