|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup | olive oil, extra virgin | 2 | medium (2-1/2" dia) | red onion, sliced very thinly | 4 | cloves | garlic, finely chopped | 2 | peppers | seeded jalapeno pepper chopped finely | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | red bell pepper, organic, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, finely chopped | 2 | pounds, raw | chicken breast halves | 6 | fliud ounces | Alcoholic beverage, beer, light | 4 | fliud ounces | water | 1 | fruit (2" dia) | lime, zest and juice | 2 | teaspoons | salt | 10 | small (1-3/4" to 2-1/2" dia.) | potatoes - red |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Brown chicken in olive oil until almost full cooked | | 2 | Remove chicken and add onions, garlic and pepper and saute unit translucent. Remove half of the onion and pepper mixture. | | 3 | Deglaze skillet with beer, water, lime juice, salt and pepper. Add chicken to mixture and let simmer for 45 minutes. | | 4 | Remove chicken and reduce mixture until thick. If desired, while thicking mixture remove bones and shred chicken with forks. | | 5 | Remove mixture, add 2 oz. of oil and fry potatoes until crispy. Add onion and pepper mixture (and chicken if shredded). Press mixture together as it cooks, flip to brown both sides. |
|
