3 boneless, skinless chicken breasts, cut into ¾ inch strips (lengthwise)
2 limes, zested and juiced
Sazón Completa (to your taste) - about 2 teaspoons
½ teaspoon cayenne pepper
pinch of sugar
¾ teaspoon ground cinnamon
dash of black pepper
1 Tablespoon vegetable oil
1 small red onion, thinly sliced (cut in half, then slice thinly)
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced (seeds and membranes removed)
1 green bell pepper, thinly sliced (seeds and membranes removed)
1 teaspoon Sazón Completa
1 teaspoon key lime juice
In a large bowl, place chicken strips, the juice and zest of both limes, and seasonings. Stir to combine and set aside to allow flavors to marry for about 30 minutes.
In a separate bowl, place onions and peppers with seasoning and lime juice, stir to combine and set aside.
In a large cast iron skillet, heat oil over medium heat. Add chicken strips, and cook for about six minutes, turning about half way through cooking time. Now, add your vegetables and cook for about four minutes.
Serve with warm tortillas, pico de gallo, sour cream and guacamole. And of course, don't forget the beans!
**Shrimp is easily substituted in this recipe!
AIMEE FORTNEY'S ARROZ CON LECHE
This version is just as delicious as a common, Southern version of Rice Pudding, but in a different way. The texture, the flavors are so aromatic and truly lovely. I have eaten Arroz con Leche in Miami, Peru and Mexico; each time loving the variations of basically rice, milk, sugar and cinnamon!
4 cups whole milk
½ cup short grain rice
1 cinnamon stick or 1 teaspoon cinnamon
Either 2 long peels from an orange, or the zest of one orange
dash of salt
½ cup sugar
1 Tablespoon butter
1 teaspoon vanilla
½ cup raisins * optional
Combine the milk, rice, cinnamon, orange and salt in a medium saucepan, and bring to a boil. Turn the heat down to the lowest setting, and let it simmer for about 40 minutes, stirring often. At this point, add the sugar, and if using raisins, add them now. Stir and let this simmer for another 10 to 15 minutes, stirring often so your rice does not stick. Remove your saucepan from the heat and add the butter and vanilla. Taste and see if you need more cinnamon and sugar, and then you can serve hot or refrigerate and serve cold.