NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- olive oil1 Tbsp
- skinless, boneless chicken breast, skinless, boneless (½–1 kg)1–2 lb
- red bell pepper1
- green bell pepper1
- yellow onion1/2
- ground cumin, or to taste1 tsp
- crushed red pepper, or to taste1 Tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut chicken into roughly 1x1-inch (2.5 x 2.5 cm) pieces.
Marinate the chicken with a spoonful of turmeric, salt and black pepper.
Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
While meat is cooking, chop/julienne vegetables peppers and onion).
When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked.
Remove from heat when vegetables are soft.
Serve with tortilla shells and toppings such as cheese, sour cream, lettuce, tomato, onions, and/or guacamole.
