Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.

Step 2    

Heat a large skillet over medium-high heat. Add one tablespoon of vegetable oil and then stir in the onions. Cook for 3 to 5 minutes or until the onions are soft and slightly caramelized. Stir in the balsamic vinegar and cook for another minute. Remove the onions from the pan and set aside.

Step 3    

In the same pan, add the remaining tablespoon of oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.

Step 4    

Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.

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