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You need:
fresh red pepper, yellow pepper, green pepper, sweet onion, trimmed and cleaned chicken breast, fresh cilantro, black beans, rice, a couple limes, and flour (or wheat) tortillas, a couple small cans of Salsa Verde (herdez is good or you can make your own) and Goya Adobo seasoning (optional).
Chicken
-Clean and thinkly slice your peppers and onion into medium width strips
-Sautè your veggies in an EVOO/butter combination for a few minutes. Lightly sprinkle with Adobo seasoning (optional). Set aside
-Finely chop cilantro. set aside
-Brown chicken breasts in (deep)Sautè pan on each side. Cook about 1/2 way through. Just make sure they're browned on each side.
-Poor in a couple cans, or jar (about 12oz total) salsa verde and your veggies. Stir lightly just to mix everything up. Reduce heat and cover.
-Let simmer for 6-10minutes, remove cover and take 2 forks and use them to pull your chicken breasts into strips (with the grain of the meat)
-Once chicken breasts are pulled, stir lightly, add 1/2 of your chopped cilantro, stir one more time. cover and let simmer another 5minutes
Rice mixture
- Cook or steam some long grain white rice (brown is fine too i'm sure)
-After rice is ready, simply add one can black beans (drained and rinsed) and the other half of your chopped cilantro.
- Squeeze both limes into rice/black bean mixture and mix well (but gently)
Serve
Warm your flour tortillas and stuff and wrap them with some of the chicken mixture, some rice mixture, sour cream, and sliced avacado.
fresh red pepper, yellow pepper, green pepper, sweet onion, trimmed and cleaned chicken breast, fresh cilantro, black beans, rice, a couple limes, and flour (or wheat) tortillas, a couple small cans of Salsa Verde (herdez is good or you can make your own) and Goya Adobo seasoning (optional).
Chicken
-Clean and thinkly slice your peppers and onion into medium width strips
-Sautè your veggies in an EVOO/butter combination for a few minutes. Lightly sprinkle with Adobo seasoning (optional). Set aside
-Finely chop cilantro. set aside
-Brown chicken breasts in (deep)Sautè pan on each side. Cook about 1/2 way through. Just make sure they're browned on each side.
-Poor in a couple cans, or jar (about 12oz total) salsa verde and your veggies. Stir lightly just to mix everything up. Reduce heat and cover.
-Let simmer for 6-10minutes, remove cover and take 2 forks and use them to pull your chicken breasts into strips (with the grain of the meat)
-Once chicken breasts are pulled, stir lightly, add 1/2 of your chopped cilantro, stir one more time. cover and let simmer another 5minutes
Rice mixture
- Cook or steam some long grain white rice (brown is fine too i'm sure)
-After rice is ready, simply add one can black beans (drained and rinsed) and the other half of your chopped cilantro.
- Squeeze both limes into rice/black bean mixture and mix well (but gently)
Serve
Warm your flour tortillas and stuff and wrap them with some of the chicken mixture, some rice mixture, sour cream, and sliced avacado.