Ingredients:

2 tablespoons vegetable oil

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

3 cloves garlic, minced

2 teaspoons chili powder 

1 teaspoon salt

1 cup chicken broth

3 tablespoons fresh-squeezed lime juice

2 tablespoons green pepper sauce

2 teaspoons grated lime zest

8” flour or 6” corn tortillas red and green bell pepper strips

Coarsely chopped onions

 

Directions:

Heat oil in 12-inch skillet over medium-high heat. Add chicken; cook until browned on all sides, stirring frequently, about 5 minutes. Reduce heat to medium. Stir in garlic, chili powder and salt; cook 1 minute.

Add chicken broth, lime juice, hot sauce and lime zest. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Spoon chicken onto platter. Serve with warmed tortillas, bell peppers and onions.

 

Makes 6 servings.