Mexican Style Chicken With Tortilla
|Boneless skinless chicken breasts||2 , in bite size pieces diced|
|Red bell pepper||1 , cut into 0.25 by 1 inch strips|
|Green bell pepper||1 , cut into 0.25 by 1 inch strips|
|Jalapeno pepper||1 , minced|
Dice the chicken and put in a bowl - coat with salt, pepper, chili powder, cumin, chipolte, and adobo - mix well and set aside. Chop the peppers, onion, and garlic. Heat a medium saute pan to a medium-low heat. Put in a splash of oil and start the garlic and onions. Salt the onions a bit and let them cook for a few minutes. Add all the peppers and cook for 5 minutes. Stir in the chicken and cook for 10/15 minutes or until cooked. After about 7 minutes add the sofrito and water. Chop the cilantro and set it aside. When the chicken is almost ready heat the tortillas. I use two tortillas per serving - you can prepare them to your liking and plate them as you like - I usually fold them in half then tare down the middle (see photo). To present - I use a large shallow bowl - place two tortilla halves on each side - spoon in the chicken - sprinkle on your desired amount of cilantro - spoon a dollop sour cream to one side - crumble half of the ricotta salata over the top and eat...