| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| 1 | md | Onion; quartered |
| 1 | Lemon; quartered | |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | c | Orange juice |
| 3 | Cloves garlic (large); crushed | |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Oregano |
| Salt to taste | ||
| 2 | ts | Cooking oil |
| Accompaniments: fresh chopped tomatoes; sliced onions; guacamole; salsa; refried beans; grated cheese |
INSTRUCTIONS
In a large saucepan, place chicken, onion, lemon, and pepper. Cover with water. Bring to a boil; reduce heat and simmer, covered, 30 to 40 minutes or until chicken is tender. Reserve 2 Tsp broth. Drain chicken breasts and cool. Remove and discard skin and bones. Cut chicken into narrow strips. In a small bowl, stir together orange juice, reserved broth, garlic, chili powder, oregano, and salt. Coat chicken pieces with mixture. Cover and let marinate in the refrigerator at least 2 hours [overnight is fine, too]. Heat oil in skillet over medium heat. Add chicken and cook about 5 minutes or until heated through, turning as needed. Serve in warm flour tortillas with any or all of the following accompaniments: Fresh chopped tomatoes; sliced onions; guacamole; salsa; refried beans; grated cheese. [email protected] (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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