| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; sliced |
| 1 |
|
Red or yellow bell pepper; thinly sliced |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/4 |
ts |
Dried thyme; crumbled |
| 1/2 |
c |
Canned chicken broth |
| 4 |
|
Boneless chicken breast halves; skinned, cut into |
|
|
; strips |
|
|
Warm flour tortillas |
| 1 |
|
Tomato; chopped |
| 1 |
|
Avocado; peeled, chopped |
| 1 |
c |
Purchased salsa |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add onion and bell
pepper and saute until almost tender, about 10 minutes. Add cumin, paprika,
cayenne, garlic powder, oregano and thyme and continue cooking 1 minute.
Mix in broth and bring to boil. Add chicken and stir until cooked through,
about 5 minutes. Spoon chicken mixture into tortillas. Top with tomato and
avocado. Roll up. Serve, passing salsa separately.
Serves 4.
Bon Appetit July 1990
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