Thursday, February 28, 2008

Chicken al La Vera Cruz

I saw this on Rachael Ray last summer and have made it several times. I love capers but you could leave them out if you wanted. 

2-3 chicken breasts cut into chunks (I use frozen tenders about 7)
1 onion
1-2 garlic cloves minced
1/2 red pepper
1/2 green pepper
2 TBS capers
juice of 1 lime
1/2 cup chopped tomatoes  
Salt and pepper chicken, brown in oil. Add in onions, peppers, garlic and saute until tender. Add a bit of water and a chicken bouillon cube. When veggies are soft add; capers, tomatoes, and lime juice.  Salt and pepper to taste and serve over rice. 

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