|
An quick and easy version of this tasty dish! 2 boneless chicken breasts, cut in chunks
1 TBSP chili powder, divided
salt and pepper, to taste
1 TBSP vegetable oil
1 green pepper (or 1/2 green & 1/2 red)
1/2 yellow onion, coarsely chopped
1 16-oz can chopped tomatoes with green chiles
10 drops tabasco sauce (or to taste) Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry green and/or red pepper and onion until soft. Add tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Serve over rice, with tortilla chips on the side if desired.
Total cooking/preparation time: Quick
Servings: 2
Cookbook Section: Ethnic / ID: 232
Print version | 
