Pollo / Chicken
2 cups diced boneless and skinless
chicken breast (about 1 1/2 breasts)
1 mexibell, chopped coarse
2 anaheims, chopped coarse
1/4 medium yellow onion, chopped coarse
1 Tbsp. minced garlic
1 Tbsp. olive oil
1/4 cup cheap white wine
pinch of oregeno
1 cup leftover salsa cruda
Heat a cast iron skillet.
Cut the chicken into 1/2" cubes,
add the oil and immediately add the chicken.
Turn
until starting to brown.
Add onion, chopped peppers
and garlic and oregano.
Sauté for 1 to 2 minutes.
Add wine.
Let reduce
completely, stirring frequently.
Add the salsa and stir.
When salsa
starts to simmer, you're done.
Don't cook the salsa, just
warm it.
You don't want to lose the 'cruda' character.
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