Mexican Chicken and Peppers

Sorry for the absence on the blog, I have been preoccupied studying for my departmental preliminary examination which was last week. Trust me, I would have rather been in the kitchen than studying!

We love Mexican food in our house. When we moved to Maryland we moved away from one of our Mexican restaurants. Although I have heard we have great Mexican restaurants, we haven’t been to one. Instead I thought I would try to make Mexican meals at home. This is one of our favorite meals combined with homemade tortillas, salsa, refried beans, and guacamole (all these recipes are coming too!).


1 lbs. boneless, skinless chicken breasts, sliced
1 Green Bell Pepper
1 Red Pepper, sliced
1 Orange Pepper, sliced
1 Yellow Pepper, sliced
1 Medium Sweet onion, sliced
2 teaspoons cumin, divided
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 lime (juice and lime zest)
2 garlic gloves, minced
1/4 cup chicken stock
Salt to taste


1. Heat 2 tablespoon oil in skillet on medium heat, add onion, garlic and 1 teaspoon cumin; cook 1 minute
2. Add peppers, cilantro and half of lime juice, cook about 10 minutes (you may want to cook less or more depending on if you like your peppers soft or a bit crunchy). Salt at end.
3. Place peppers and onion in bowl and set aside.
4. Add chicken stock to pan, sliced chicken, 1 teaspoon cumin, salt, rest of lime juice, lime zest and tequila (if using *alcohol will cook off). Cook 15 minutes on medium heat.
5. Turn heat to low and add peppers to reheat.

Serve with refried beans, tortillas or rice, salsa, sour cream, and guacamole.

Lindsay Lou

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