| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mexico, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breasts |
| 4 |
c |
Chicken broth |
| 1 |
ts |
Salt |
| 2 |
ts |
Juice from pickled jalapenos |
| 1 |
|
Onion |
| 1 |
|
Green pepper |
| 1 |
|
Garlic clove |
| 1 |
tb |
Olive oil |
|
|
Chili powder |
|
|
Cumin |
|
|
Salt |
|
|
Pepper |
|
|
Sour cream |
|
|
Flour tortillas |
INSTRUCTIONS
Mince garlic. Place chicken, salt, jalapeno juice and broth in a large
heavy pot and bring to a boil. Lower the heat, cover and simmer for 20
minutes. Remove from heat and allow breasts to cool completely in the
broth. Cut meat from bones and slice into serving size pieces (save the
broth - delicious!) When ready to serve, heat oil in heavy skillet or
fajita pan. Fry garlic until brown. Place chicken in pan and sprinkle with
chili, cumin, salt and pepper to taste. Cook until heated through and
beginning to brown. Add onions and green pepper and cook until onions are
translucent. Serve with tortillas, salsa, guacamole, and sour cream.
Shared by Garry Howard
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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