Ingredients
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2 (8 ounce) boneless skinless Chicken
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1 green Bell Peppers
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1⁄2 small White Onions
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4 ounces Tomato Sauce
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1 teaspoon Chicken
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1 teaspoon fresh Lime Juice
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1⁄2 cup Tequila
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4 tablespoons Oil
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3 fresh Garlic
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1 teaspoon Black Pepper
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1 teaspoon Onion Powder
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1⁄2 teaspoon Cayenne Pepper
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1⁄2 cup hot Water
Directions
Steps
|
1
Done
|
Heat oil in large skillet. |
|
2
Done
|
Cook chicken halfway, about 5-7 minutes Om med-high heat. |
|
3
Done
|
Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne. |
|
4
Done
|
Cook additional 2-3 min on medium heat. |
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5
Done
|
At this stage add the lime juice and tequila, distributing evenly. Turn flame to low. |
|
6
Done
|
Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp. at a time and stir, until the desired consistency is reached. |
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7
Done
|
Serve tossed with your favorite pasta, (12-16 oz) |
