You will need to buy chicken breast or a pork loin, boneless. Now, check your pantry; because, if you don't have on hand, then you will need to buy some long grain rice along with Kalamata olives and sweet hot cherry peppers. For the sauce, likely you have in your fridge a jar or two of Habanero salsa - both sweet and hot.
Saute on high heat either the chicken breasts or pork loin (sliced in strips) in olive oil, coconut oil and seasonings: red pepper flakes, organic garlic powder (or fresh chopped), sea salt, and dried herbs (rosemary, mint and oregano). Once they are browned on all sides, reduce the heat to med. and add 1/2 cup of Habanero salsa sauce, along with your cherry peppers, as many as you like along with the Kalamata olives. I also happen to have a bit left of sweet Habanero salsa with mango and added that as well. Let this medley simmer on low for 15-18 min.
In the meantime, boil rice as your side. Once tender, drain and ladle onto a low lipped serving plate, then pour out the sauce with meat and peppers over the rice and enjoy- Lisbon Style Jambalaya.
Tutti a Tavola!