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