| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Home3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Limes; Juice of |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Fresh garlic; chopped |
| 1 |
ts |
Mild chili powder |
| 2 |
ts |
Olive oil |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts, cut into |
|
|
; strips |
| 2 |
tb |
Olive oil |
| 1 |
|
Yellow onion; sliced |
| 1 |
|
Green bell pepper; sliced |
| 1 |
|
Red bell pepper; sliced |
INSTRUCTIONS
MARINADE
In a mixing bowl, combine the lime juice, cumin, garlic, chili powder
and olive oil. Add the chicken breasts and allow to marinate at least
4 hours, or overnight. Drain the chicken strips from the marinade and
reserve the marinade.
Heat the olive oil in a large saute pan until very hot. Add the
onions and bell peppers and saute over medium heat until tender.
Increase the heat to high and add the drained chicken breast strips.
Saute briefly. Add the reserved marinade and bring to a simmer. Cover
the pan and cook the mixture until the chicken is cooked through.
Remove the lid and reduce any liquid left in the pan to a few
tablespoons. Serve the sauteed mixture with warm tortillas, spanish
rice and salsa. Serves 6.
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