• 1 Lemon
• Extra Virgin Olive Oil
• Vegetable oil
• Filling:
• 1 lb. boneless chicken cutlet
• 2 tbsp. Grace's Jamacian Curry Powder
• Salt & Pepper
• 1 Roasted red Pepper (diced)
• 3 tsp. minced garlic
• 1 large onion (diced)
• 3 Idaho Potatoes (Peeled & Diced)
• Crust:
• 1 pk. goya discos

1. Filling:
2. Wash chicken w/ lemon juice and cut off excess fat. Split Cutlet in half and dice in square chunks. Mix Chicken, Curry Powder, garlic, S&P,
3. Onions and red pepper in large ziploc bag. Let marniate for 1 hr.
4. Add olive oil to skillet on medium- high heat. Brown chicken evenly on all side. When cooked through shred chicken meat. Add 2 tbl. of water with diced potatoes and red peppers. lower flame to a simmer. Let cook for 20 minutes.
5. Crust:
6. Add filiing to center of discos. Fold over and press down with forkon both sides. Fill large skillet or deep fryer w/ vegetable oil on high heat. Let patties be fully submerged. remove when golden brown

I'm Jamaican and my husband is Cuban. So I mix our mothers recipes together to enjoy true nu- carribean fusion cuisine