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| 2 x ca. 450 g | Chicken breasts |
| 4 Tasse | chicken broth |
| 1 Teelöffel | salt |
| 2 Teelöffel | Juice from pickled jalapenos |
| 1 | onion |
| 1 | green Pepper |
| 1 | cloves garlic |
| 1 Esslöffel | olive oil |
| | chilli powder |
| | cumin |
| | salt |
| | pepper |
| | sour cream |
| | Flour tortillas |
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Mince garlic. Place chicken, salt, jalapeno juice and broth in a large heavy pot and bring to a boil. Lower the heat, cover and simmer for 20 minutes. Remove from heat and allow breasts to cool completely in the broth. Cut meat from bones and slice into serving size pieces (save the broth - delicious!) When ready to serve, heat oil in heavy skillet or fajita pan. Fry garlic until brown. Place chicken in pan and sprinkle with chili, cumin, salt and pepper to taste. Cook until heated through and beginning to brown. Add onions and green pepper and cook until onions are translucent. Serve with tortillas, salsa, guacamole, and sour cream.
Shared by Garry Howard
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