Zutaten für Acapulco Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped onion
- 1-2 jalapeno peppers, finely minced (remove seeds for less heat)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 teaspoon hot pepper sauce (or to taste)
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Zubereitung von Acapulco Chicken
- Season 1 lb boneless, skinless chicken breasts with 1/2 tablespoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and saute for 3-4 minutes per side, or until no longer pink.
- Remove chicken from skillet with a slotted spoon and set aside.
- Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper (any color) to the skillet. Stir-fry for 3-5 minutes, until softened.
- Add 1-2 jalapeno peppers, finely minced (remove seeds for less heat), 1 (14.5 ounce) can diced tomatoes, undrained, remaining 1/2 tablespoon chili powder, and 1/2 teaspoon hot pepper sauce (or to taste).
- Cook, stirring frequently, for 3-5 minutes, until slightly thickened.
- Return chicken to the skillet. Stir-fry for 2 minutes to heat through and coat with the sauce.
- Serve immediately over hot cooked rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
3g
Carbs
2g
