a la Veracruzana
Four Chicken Breast halves, cut into slices
¼ cup lime juice
¼ cup water
2 onions, thinly sliced
2 cloves garlic, minced
1 bell pepper, seeded & sliced
small can sliced olives
2-Tablespoon olive juice from can
1 tsp chilli powder (or more to taste)
1 tsp cummin (or more to taste)
1 Tablespoon capers (optional)
salt to taste
Marinate chicken in lime juice and water for 30 to 60 minutes. In heavy skillet heat oil to very hot. Add spices and then onion, garlic and bell pepper. Saute until tender. Remove. Add more oil if needed; add chicken and cook until done. Return vegetables to chicken. Cook down until juices have been reduced.
Serve with Spanish Rice.
Adapted from recipe in Courier Journal, 26 Feb 97 ..
Probably needs more spices otherwise worth trying again.
Original included an 8-oz can of crushed tomatoes