Prep 10 mins
Cook 16 mins
"A flavorful, but not spicy, Mexican inspired dish. It cooks quickly, so if you want to serve a salad with this, get the chicken marinating and make the salad." I didn't put marination time in time on recipe since it can be anywhere from 10 minutes to 24 hours.
- 4 boneless skinless chicken breast halves
- 2 garlic cloves, minced
- 1 teaspoon oregano
- 1⁄2 teaspoon ground cumin
- 2 tablespoons orange juice
- 2 tablespoons white vinegar, can use cider vinegar
- 1 dash Tabasco sauce, more if desired
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 red bell peppers, can use green, seeded and sliced
- 1 1⁄2-2 cups canned tomatoes, chopped
- 1 dash pepper
- Cut the chicken into slices 1/8-1/4" thick. Marinate in a mixture of garlic, oregano, cumin, orange juice, vinegar, and hot sauce. Allow to marinate 10 minutes up to 24 hours, covered in the refrigerator.
- Meanwhile, chop vegetables.
- Heat a large skillet over medium-high heat until hot. Add oil and heat 30 seconds; add chicken and stir fry about 3-4 minutes.
- Add onions and peppers and stir fry another 1-2 minutes, or until chicken is completely opaque. Add tomato and ground pepper and cook just until heated through.
- Serve over brown rice with a side salad.
Pretty good dish- makes easily enough for 4 hearty servings. I used one very large red bell and only one can of tomatoes, which is a bit less than called for- I did that because the dish looked watery and I didn't want to drown it with 2 cans. This was definitely the predominant thing- the tomatoes- with just one can. We like spice, so I added 1/2 a jalapeno and extra hot sauce. The marinade is lovely- kept the chicken very tender. Thank you for sharing.
I really enjoyed this, the spices were just right, not too much of anything. I did marinate for 24 hours. I didn't have red or green bell pepper so I used a jalapeno! If you want to spice it up a little more, I would recommend the jalapeno. I served it over brown rice. It would also work well wrapped up in a tortilla.