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Receta Southwestern Chicken
by Patrick Travis

Southwestern Chicken

This is a favorite way to prepare chicken. It’s very versatile and can be served over lettuce as a taco salad, in a taco shell, or wrapped in a tortilla with rice and beans as a burrito. I’ve also used it as a base for soup with chicken broth.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: salad, mexican rice, spanish rice, refried beans, pinto beans, tortillas

Wine and Drink Pairings: A cold beer with a lime, Full Bodied Red Wine, sodas

Ingredientes

  • 2 lb boneless, skinless chicken breast
  • 2 Tb vegetable oil
  • 1 medium yellow onion, coarse chopped
  • 1 cup of your favorite green or red salsa
  • 1 green bell pepper thick julienne cut 2” long
  • 4-6 green jalapeno peppers, small dice
  • 1 Tb pure ground mild chili powder
  • 1 Tb (more or less to taste) pure ground hot chili powder
  • 1 Tb ground cumin
  • 1 Tb fresh lime juice
  • Salt to taste

Direcciones

  1. Cut the chicken into bite size pieces, 1/8” thick by 1” long.
  2. Heat oil in a large sauté pan and cook chicken and onion until the chicken is partially cooked, about ½ way.
  3. Add the peppers, salsa, all of the spices, and lime juice, and sauté for 3-4 minutes, stirring frequently to mix well and prevent scorching. Add a bit of water if the chicken becomes to dry.