Yield: 1 Servings
|2 \N||Dried smoked habaneros|
|1 \N||Dried chipotle|
|½ teaspoon||Basil; A bit less than|
|½ teaspoon||Oregano; A bit less than|
|½ teaspoon||Rosemary; A bit less than|
|\N \N||Garlic and onion powder; as you like|
|1 large||Chicken breast; or 2 small, (I used boneless chicken thighs, you can get them frozen at Trader Joe's)|
|½ \N||Bottle good middle-of-the-road beer; (not Coors, not Guinness; flat is OK)|
|\N \N||Some mixed-color bell peppers; throw in Anaheims if you got 'em, cut in strips|
Pulverize the spices in an *airtight* grinder. (I discovered the importance of this one the hard way. I discovered last night that my food processor, alas, is not airtight. The dogs, who up until then had been hanging around waiting expectantly for a handout, left the kitchen at a quick run, and I sneezed for a good fifteen minutes afterwards :-) Completely coat the chicken in the seasonings (use every bit!), fry in a good pan with a little oil, then pour in the beer and simmer uncovered until it forms a sauce.
At this point take the chicken out, leaving whatever seasoning is still in there, and fry the peppers. Toss the chicken back in to warm up, then fold into good wheat tortillas and ENJOY.
Posted to CHILE-HEADS DIGEST by Melinda Merkel <melinda@...> on May 17, 1998