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(C) Confident Cook 2010
Ingredients:
3 large chicken breasts, boneless, skinless
1 Tablespoon oil
1 medium bell pepper
1 medium onion
3-4 cloves garlic
1 large tomato or several cherry/grape/pearl tomatoes
salt & pepper to taste
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup dry white wine
Garnish / Toppings:
grated cheese (Cacique Queso Quesadilla, cheddar, jack, etc.)
fresh cilantro leaves
sour cream
guacamole Flour tortillas
Directions:
Prep chicken: wash and pat dry; trim any fat; cut across grain in 1/2 inch slices then across again in bite size pieces. Season with salt, pepper, cayenne pepper and cumin. Set aside.
Peel and slice onion. Wash and slice bell pepper. Wash and slice tomato.
Heat 1 Tablespoon oil in large skillet. Use the largest pan you have. It needs to be wide and deep to hold all the ingredients without crowding. Heat on medium-high and throw the seasoned chicken into the hot oil and stir around.
Reduce heat to medium and allow chicken to start to brown. Stir occasionally to prevent sticking. Cook for about 8 minutes or until the chicken is no longer pink. Remove from pan and set aside.
Heat pan to medium-high again and throw in the onions and peppers. Add more oil if necessary. Sprinkle with salt. Stir to prevent sticking and cook until the vegetables are softened a bit.
Peel and mince the garlic. Once the vegetables are softened add the cooked chicken back to the pan and turn the heat to high. Now add the tomatoes and garlic and stir everything together. Pour in the wine and allow the liquid to reduce to nearly nothing.
Now grab a tortilla and fill it with this tender, spicy and sweet combination! Top with cilantro, cheese, sour cream, guacamole, pico de gallo, salsa, etc. Pair with some refried beans, rice or a salad and enjoy this fast and easy feast!
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