Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Skinless, boneless chicken -tsp. garlic powder)
-breasts 1 ts Salt (salt to taste if
(cut in strips, no more than -desired)
-1/4" wide) 1 ts Lemon and pepper, or 1 tsp.
1 Whole med. size white onion, -grated lemon peel
-cut into strips or diced -(optional)
2 tb Red chile powder 3/4 c Water (or wine)
1 ts Curry powder 2 tb Olive oil
1/2 ts Ground cumin (optional) 1 tb Vegetable oil
1 Pressed garlic clove (or 3/4

Recommended Fillings Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes
Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl
combine all ingredients except olive oil and vegetable oil. Mix
thoroughly to spread spices over chicken, water should be completely
absorbed, refrigerate for 1 hour. After refrigeration add Olive oil,
and stir until chicken is well coated with oil, spice aromas will be
noticeably lighter.

Heat Vegetable oil in non-stick pan, and add mixture, frying on medium
heat. Cover until water has separated from chicken, and is boiling.
Leave uncovered, on low heat, to simmer until almost all water has
evaporated. Total cook time is less than ten minutes, do not overcook.

Place prepared mixture in center of flour tortillas, add cheese and
other fillings as desired (suggestions above). Fold in half, or roll like
burrito. Top with beans or spanish rice.

Serves 4-6.

Jeff's Spanish Cuisine (c) 1992

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