| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Poultry, Spices, Mexican |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinless, boneless chicken breasts |
|
|
(cut in strips, no more than 1/4" wide) |
| 1 |
|
Whole med. size white onion, cut into strips or diced |
| 2 |
tb |
Red chile powder |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cumin (optional) |
| 1 |
|
Pressed garlic clove (or 3/4 tsp. garlic powder) |
| 1 |
ts |
Salt (salt to taste if desired) |
| 1 |
ts |
Lemon and pepper, or 1 tsp. grated lemon peel (optional) |
| 3/4 |
c |
Water (or wine) |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes
Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl
combine all ingredients except olive oil and vegetable oil. Mix thoroughly
to spread spices over chicken, water should be completely absorbed,
refrigerate for 1 hour. After refrigeration add Olive oil, and stir until
chicken is well coated with oil, spice aromas will be noticeably lighter.
Heat Vegetable oil in non-stick pan, and add mixture, frying on medium
heat. Cover until water has separated from chicken, and is boiling.
Leave uncovered, on low heat, to simmer until almost all water has
evaporated. Total cook time is less than ten minutes, do not overcook.
Place prepared mixture in center of flour tortillas, add cheese and other
fillings as desired (suggestions above). Fold in half, or roll like
burrito. Top with beans or spanish rice.
Serves 4-6.
Jeff's Spanish Cuisine (c) 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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