● 1 cup cooked rice
● 1 medium zucchini
● 1 medium red onion
● 2 tablespoons olive oil
● 1 tsp dried basil
● 2 tbsp La Siberia liquid cane honey
● 1 ripe tomato
● Pinch of salt and pepper
● 1 tbsp water
1. In a skillet with 1 tablespoon of olive oil over medium heat, sauté the julienned onion and finely chopped garlic.
2. Add the can of tomatoes, honey, half a cup of water and cook covered for 20 minutes, stirring occasionally.
3. Remove and blend, then return to the pan.
4. Season the chicken fillets with salt and pepper and seal them in another pan on both sides.
5. Cut into julienne strips and add to the sauce. Add the rum, apple cider vinegar, and smoke sauce. Cook for 15 minutes, season with salt and pepper. Let it rest.
6. Serve: Serve with basmati rice, French fries, or salad.
