Ingredients
- 2 boneless chicken breasts
- 2 limes
- Half tbsp caster sugar
- 2 tsp dried oregano
- Half tsp cayenne pepper
- 1 tsp cinnamon powder
- 2 onions
- 1 red pepper
- 1 orange pepper
- 1 green pepper
- 3 tbsp vegetable oil
- Parsley for garnishing
- Salt and pepper
Instructions
Step 1
De-seed three different coloured peppers. Thinly slice them and onions, set aside.
Step 2
Slice the chicken breasts into thin strips, about 3 cm long.
Step 3
Put a rind of a lime into a bowl, and squeeze the juice out. add in caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix them together.
Step 4
Mix in the chicken strips until all pieces are coated. Let them marinate for at least thirty minutes. But the longer you leave it, the more the juices will soak in.
Step 5
Heat the oil in a pan until smoking hot. Add in the chicken and the marinade, cook them until tender. This takes about 4 to 5 minutes.
Step 6
Stir in the peppers and onions and cook for 3 more minutes until the vegetables are soft. Taste and adjust the seasoning if needed.
Step 7
Serve with with chopped parsley. Put the chicken mixture into a warmed floury-tortilla, add a spoon of guacamole, tomato salsa and sour cream, roll it up.
