AuthorBiteSizedFlavorful chicken salpicao wrapped in tortilla!
Slice the chicken fillet breasts in half to make them thinner. Slice into strips and against the grain. Season with salt. Set aside.
Combine the marinade ingredients except the vinegar and olive in a bowl. Reserve about two tablespoons worth of the marinade mix.
Mix in a tablespoon of the vinegar and enough olive oil to form a loose paste. Massage the marinade all over the chicken. Let it marinate for an hour.
When ready to cook, prepare a saute pan with cooking oil over high heat. When the pan is hot and ready, saute the chicken until it gets a nice brown color. When the chicken is almost full cooked remove it from the pan and set it aside.
Using the same hot pan, add some more cooking oil and stir fry the onions and bell peppers.
Season them with salt and pepper and let everything get that nice char color.
Drizzle about 2 tablespoons of the reserved marinade and a tablespoon of vinegar. When done remove the vegetables and pan from the heat.
To make the serving sauce mix the soy sauce and the canola oil.
When ready to serve, heat up a sizzling plate. Add in the chicken and the vegetables sauce. Before serving drizzle the serving plate and garnish with shredded queso de bola, sour cream, fresh cilantro, and calamansi. Serve guacamole and toasted tortillas on the side.
Mash the avocados in a bowl. season with salt, pepper, and calamansi juice. Toss in the chopped onions, garlic, cilantro,and chili/ jalapeños, if using.
Ingredients
Directions
Slice the chicken fillet breasts in half to make them thinner. Slice into strips and against the grain. Season with salt. Set aside.
Combine the marinade ingredients except the vinegar and olive in a bowl. Reserve about two tablespoons worth of the marinade mix.
Mix in a tablespoon of the vinegar and enough olive oil to form a loose paste. Massage the marinade all over the chicken. Let it marinate for an hour.
When ready to cook, prepare a saute pan with cooking oil over high heat. When the pan is hot and ready, saute the chicken until it gets a nice brown color. When the chicken is almost full cooked remove it from the pan and set it aside.
Using the same hot pan, add some more cooking oil and stir fry the onions and bell peppers.
Season them with salt and pepper and let everything get that nice char color.
Drizzle about 2 tablespoons of the reserved marinade and a tablespoon of vinegar. When done remove the vegetables and pan from the heat.
To make the serving sauce mix the soy sauce and the canola oil.
When ready to serve, heat up a sizzling plate. Add in the chicken and the vegetables sauce. Before serving drizzle the serving plate and garnish with shredded queso de bola, sour cream, fresh cilantro, and calamansi. Serve guacamole and toasted tortillas on the side.
Mash the avocados in a bowl. season with salt, pepper, and calamansi juice. Toss in the chopped onions, garlic, cilantro,and chili/ jalapeños, if using.
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