by Luke Erfrod
l-erford@onu.edu
Ingredients:
1 tsp garlic
2 Tbsp olive oil
2 lbs boneless, skinless, chicken breast (about 4)
1 can diced tomatoes with jalapenos
1/2 of a sweet onion
1 green pepper
1 red pepper
1/3 cup tequila(optional)
2 cans chopped green chilies
1 small can of refried beans
Seasonings:
2 tsp dried cilantro
1.5 tsp chili powder
1.5 tsp cumin
2.5 Tbsp honey
Most of the recipes I create, I try to keep the ingredient list simple, but I pretty much failed with this recipe. I know that you may be thinking that this recipe appears difficult, but I swear it is really easy. The final product is completely worth the time put in. It takes about 30-45 minutes to make this meal.
Serving: I served this with soft and hard tortillas, shredded cheddar cheese, sour cream, and I made a box of Mexican rice. This will serve between 4-6 people.
Step 1: Slice chicken in ½ inch pieces, and cook with the garlic and olive oil on medium heat.
Step 2: Once the chicken is mostly cooked, add the can of diced tomatoes with jalapenos (do not drain the liquid), both cans of green chilies, the tequila, dried cilantro, chili powder and cumin.
Step 3: While the above is simmering, cut up the onion and peppers into large pieces (bigger than fajita vegetables), and then throw them into the pan with everything else.
Step 4: Stir in the can of refried beans and the honey.
Step 5: Let it simmer for about 15-20 minutes or until the pepper and onion pieces are tender.
If you like spicy food, I suggest adding a can of diced jalapenos or more cumin.