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Nutrition Facts
Serving Size 1 (175g) Recipe makes 4 servings
Calories 126
Calories from Fat 41		(32%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 87mg		3%
Potassium 404mg		11%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 2.3g	9%
	Sugars 3.3g
Protein 14.9g		29%
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Acapulco Chicken

Recipe #27815 | 25 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ngibsonn
May 8, 2002

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.

SERVES 4 (change servings and units)

Ingredients

2 boneless skinless chicken breast halves, cut into bite size pieces
1 tablespoon chili powder, divided
salt
pepper
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Directions

1
Season chicken with 1/2 tablespoon chile powder, salt and pepper.
2
Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
3
Remove from skillet with a slotted spoon and keep warm.
4
2 In same skillet, stir fry bell pepper and onion until soft.
5
Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
6
Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

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Featured Reviews for This Recipe

From: boerbabe

On Jan 24, 2009

I used Emeril's Original Essence instead of salt/pepper/chili powder, and added about a 1/4 cup of tomato sauce and some water as needed to create a bit of a sauce for it. Turned out really, really good. I'll definitely be making this one again!

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From: MarieDanette

On Jul 6, 2007

This is a favorite at our house. Nice and spicy, but it doesn't have to be. I used jarred jalapenos instead of fresh. Love it!!!!

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From: Chef #434131

On Feb 10, 2007

A VERY PRETTY DISH! Both my husband and I loved this dish, however, we didn't agree on the "spicyness"...I thought is was "perfectly spicy" and he "didn't think it was spicy enough". I didn't change the recipe at all, however, I though it was a little dry. I might have cooked it a little too long. We will have this again soon and I'll try to stabilize my cooking times!

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From: Lingering_Dream

On Nov 26, 2006

This is an amazing dish! Hubby and I loved it. It was so colorful, and very delicious. We had it with saffron rice and a little sour cream. I might make it a tad bit spicier next time (personal preference). Thanks for a definite keeper!

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Read all 5 reviews