Ingredients:
4 lbs boneless skinless chicken breasts, cut into good-sized strips
1 green bell peppers, julienned
1 yellow bell peppers, julienned
1 red bell peppers, julienned
1 onions, cut into small wedges
1 cup extra virgin olive oil
1/2 cup lime juice, fresh or concentrate
2/3 cup unsweetened pineapple juice
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon cumin
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon minced garlic
1 teaspoon oregano
2 teaspoons salt
2 teaspoons pepper
Directions:
Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
Marinate in fridge for 4-6 hours.
Drain off excess marinade.
In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
Stir-fry til chicken is done.
Should take only about 8-12 minutes depending on how big you cut your chicken strips.
Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
**Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
****This recipe can easily be halved.
Servings: 8
Time preparation: 30 min.
Time total: 40 min.