Cookbook | Ingredients | Recipes

| Tex-Mex cuisine

Ingredients

• 1 Tbsp Olive Oil
• 1-2 lb (1/2 to 1 kg) of skinless, boneless chicken breast
• 1 red bell pepper
• 1 green bell pepper
• 1/2 yellow onion
• 1 tsp Cumin (or to suit your taste)
• 1 Tbsp Crushed Red Pepper (or to suit your taste)

Procedure

1. Cut chicken into roughly 1x1 inch (2.5 x 2.5 cm) pieces
2. Marinate the chicken with a spoonful of turmeric, salt and black pepper
3. Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
4. While meat is cooking, chop/julienne vegetables (red pepper, green pepper, and onion)
5. When meat is completely cooked, add vegetables, stir frequently so that all are evenly cooked.
6. Remove from heat when vegetables are soft
7. Serve with tortilla shells and any of the following toppings: cheese, sour cream, lettuce, tomato, onions, guacamole