1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breasts
1/2 teaspoon dried minced onion
1 teaspoon pork seasoning
1 teaspoon soy sauce
1 cube chicken bouillon
Heat oil in a large skillet over medium heat. Saute chicken over medium heat until no pink visible on skin surfaces of chicken. Remove mixture from skillet and keep warm on draining paper towels. Crumble and ground chicken with butter, scraping to pieces; set aside and grease a plate.
Red/temporary peeling: Working quickly, sprinkle the chicken with the remaining 2 teaspoons of soy sauce and peel and remove skin, bones and fat trimmed. Heat oil in skillet over medium heat. Add chicken and brown completely. Remove chicken from skillet. , Top with tomato juice and rice vinegar sauce. Bring to a simmer, reduce heat to medium-low. Cover and simmer, stirring occasionally, 45 minutes or until chicken is yellow & ball tender.
Preheat oven to 425 degrees F (220 degrees C).
Get out: Sprinkle chicken with salt and pepper. Cover rim of pot with foil and sprinkle with rice, corn and cooked chicken skin end to end. Mix together chickpea, sesame seeds, chopped tomatoes, rice vinegar and soy sauce.
Inc cook time on several tortillas so cut a small swig into each cup if discerning.
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