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Author Rebecca Carta

Origin Mexico

A staple of the Tex-Mex cuisine

INGREDIENTS

  • 2 tbsp. olive oil
  • 10 ounces chicken breast (boneless and skinless), sliced
  • 1/2 onion julienned
  • 1/4 red pepper, julienned
  • 1 tsp. chilli powder
  • 1 tsp. salt
  • 2 tbsp. chopped fresh cilantro

METHOD

In a large skillet, heat olive oil. Add chicken and onion and sauté for 5 minutes, stirring often.

Add peppers, chilli powder, cumin and salt and cook for five minutes, stirring often.

Stir in cilantro and serve.

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