Chicken Yucatan

""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."
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Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.


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