Recipe ingredients
- 1-1/2 pound boneless chicken breast
- 2 jalapeno peppers
- 1/3 cup dry sherry
- 2 teaspoon ground cumin
- 2 garlic cloves
- 1/2 cup olive oil
- 1 teaspoon chili powder
Recipe method
- Slice the chicken breast into long 1/2 inch wide strips.
- To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely.
- Add the remaining ingredients and process until smooth.
- Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally.
- Preheat the oven broiler. Drain the chicken, reserving the marinade.
- Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes.
- Turn, baste with marinade and broil for another five minutes.
- Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde.
Other mexican recipes:
Fajitas recipe
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