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Mexican Chicken Tinga
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200 g medium grain sushi rice (you can also use short grain sushi rice, long grain rice or brown rice) 2 Tbsp. olive oil 400 g skinless chicken breasts, chopped (2 chicken breasts) 1 red onion ...
In a large skillet pan, over medium-high heat, add 1 1/2 tablespoon of olive oil, chicken, Creole seasoning, salt, and pepper. Cook chicken until no longer pink and slightly browned, about 5 minutes.
Cook the chicken turning once until it is no longer pink in the middle and the outside is golden brown about 5-6 minutes. Remove the chicken from the pan and allow to cool.