Chicken Santa Cruz

(Recipes from a Kitchen Garden)

 

4 boneless chicken breast halves, skinned,        

2 tsp. cumin seed

cut into -inch strips

2 tsp. chopped fresh oregano

3 T. lemon juice

2 tsp. finely chopped fresh hot chile pepper

4 large fresh bell peppers, mixed colors

tsp. salt to taste

4 T. vegetable or olive oil

tsp. freshly ground pepper

2 cloves garlic, minced

3 T. finely chopped fresh parsley or cilantro

2 large onions, finely sliced

 

 

 Sprinkle chicken strips with lemon juice and set aside. 

 

Cut peppers in half and remove seeds and ribs.  Cut into 1 -inch-wide strips.  In a large skillet, heat the oil.  Add garlic and cook one minute on moderate heat. 

 

Add the pepper strips, sliced onion, cumin, oregano and chile pepper.  Stir the vegetables to coat evenly with oil.  Cover and cook over medium heat for 10 min. 

 

Uncover pan, stir mixture, add chicken strips and stir to distribute them evenly in the vegetable mixture.  Cover skillet again and cook gently for 10 more minutes. 

 

Uncover, chicken should be cooked through and vegetable mixture should be tender and very aromatic.  Add slat and pepper to taste.  Sprinkle with chopped parsley or cilantro and serve.  Serves 4-6.