Jun 20 2008
Baja Chicken
Baja Chicken
This thirty minute meal is great accompanied by a cranberry slush. Just add cranberry juice and ice (ratio 2 to 1) into your blender and process. Pour into chilled stemmed glasses and serve.
Ingredients
2 full chicken breasts, chopped
2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon extra virgin olive oil
1 green bell pepper, chopped
1 onion, chopped
3 tablespoons fresh cilantro
3 Roma tomatoes, chopped
½ cup salsa
1 cup sour cream
1 cup cheddar cheese
2 cups rice
Flour tortillas
Directions
Sprinkle 1 tablespoon chili powder over chicken and stir to coat. Heat olive oil in a large skillet on medium. Sauté chicken, bell pepper, onion and cilantro for approximately five minutes. Add in remaining chili powder, garlic powder, tomatoes, salsa and sour cream. Lower heat and cook for a few more minutes, until sauce is warm.
Prepare rice according to package directions. Plate out rice and scoop Baja Chicken over the top. Heat flour tortillas and serve buttered and folded into quarters. Garnish the Baja Chicken with a sprinkle of cheese, a dollop of sour cream and sprigs of cilantro. Serves 4.
