| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Chicken breast; skinless, boneless, |
|
|
; cut into strips |
| 1/4 |
c |
Orange juice |
| 1 |
oz |
Corn oil |
| 1 |
lg |
White onions; cut in large chunks |
| 1 |
lg |
Green pepper; sliced 1/4" thick |
| 1 |
lg |
Tomato; quartered |
| 2 |
tb |
Garlic powder |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Achiote seed |
| 1 |
ts |
Salt |
INSTRUCTIONS
Pre-heat half the amount of oil in a skillet, add achiote seed.
Combine, garlic powder, black pepper and salt. Add orange juice and
simmer for 15 minutes. Drain mixture into a large bowl. Add chicken
and marinate overnight in refrigerator. Remove chicken from
refrigerator and fry in non-stick pan with remaining oil. Add the
pepper, onion and tomato stirring frequently, until chicken is
completely cooked.
Remove from stove and serve with warm tortillas, lettuce and cheese.
Recipe by: El Tipico Mexican Restaurant
Converted by MM_Buster v2.0l.
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