Chicken Olé

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  • 2 pounds boneless, skinless Chicken breasts or thighs (cut into coarse chunks)
  • 1 Tablespoon oil, for frying
  • salt to taste
  • 1/2 medium red bell pepper, sliced 1/4" x 1" long
  • 1/2 medium green bell pepper, sliced 1/4" x 1" long
  • 2 Tablespoons Onion, coarsely chopped
  • 1 Tablespoon bottled fresh minced garlic, or equivalent fresh garlic, minced
  • 1 Tablespoon fresh squeezed lime juice
  • 2 cups Cheddar Cheese, shredded


Heat oil in large, deep, heavy non-stick skillet over medium-high heat. Brown Chicken, sprinkle with salt, turning to brown both sides. Remove Chicken to a plate and set aside.

Add onions and peppers to skillet and stir fry until tender-crisp. Return Chicken to pan and add garlic. Reduce heat to very low, cover and cook 5–10 minutes or until Chicken juices run clear. Watch closely so it doesn't burn.

Sprinkle with lime juice and mix well. Spread evenly in pan and sprinkle with Cheese. Cover and remove from heat. Serve when Cheese is melted.

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