Chicken With Rio Grande Sauce In Tortillas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 -4 skinless chicken breasts (cut into strips)
• 1 large onion (cut into strips)
• 1 red bell pepper (cut into strips)
• 8 flour tortillas
• 1 tablespoon chopped red jalapeno chile
• 1 small onion, diced
• 2 cups water
• 2 tablespoons rapeseed oil
• 3 tablespoons tomato puree (from tube)
• 2 1/2 teaspoons paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon pepper
• 1 teaspoon garlic, granuals
• 1/2 teaspoon chili powder
• 1/2 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon onion salt

Recipe

• 1 chop the jalapenos and small onion.
• 2 add 1/2 cup of water and puree together.
• 3 mix the tomato puree and 1 1/2 cups of water then add the puree.
• 4 simmer this for 5-10mins.
• 5 mix all the spices and stir them into the sauce.
• 6 cover and gently simmer for 20mins.
• 7 in a wok add some oil and cook the chicken for about 3-4mins.
• 8 add the peppers and onion strips and stirfry untill the onion goes translucent.
• 9 add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins).
• 10 heat the oven to 80-100 degc
• 11 while that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
• 12 serve in a bowl and spoon out the mix, roll then enjoy :) - note i dont add any sour cream as i prefer the heat.