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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 6 2014

Spring Break - Acapulco Chicken

    2 skinless, boneless chicken breast halves - cut into bite-size pieces
    1 Tbs. chili powder, divided
    Salt and pepper to taste
    1 Tbs. olive oil
    1 C. chopped green bell pepper
    1/2 C. chopped onion
    2 jalapeno peppers, seeded and minced
    1 large tomato, cut into chunks
    10 drops hot pepper sauce

Season chicken with 1/2 Tbs. 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 bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 Tbs. chile powder and hot pepper sauce.

Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.