Spicy Acapulco Chicken

Here's another one of those gluten free dishes you can throw together in a snap. It's made with basic, inexpensive, wholesome ingredients and tastes awesome! This has a bit of a kick, but nothing tongue-melting. Serve it up with rice and you're good to go.

I don't have much time on my hands these days, so making fast and easy meals are a must. Plus I have to post it up and share it! It's funny, but I actually look forward to posting new recipes. It's a way to unwind and relax, plus I'm forced (internally) to constantly create new culinary delights to devour. And I love eating, so it works out quite nicely:)

Ingredients

• 2 skinless, boneless chicken breasts
• 1 tblsp olive oil
• 1 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 large tomato, cut into chunks
• 15 drops of hot peeper sauce ( I used Texas Pete Hot Sauce)
• 1 tblsp chili powder (divided)
• 2 jalapeno peppers, seeded and minced
• Salt & Pepper

Cooking Directions

1. Throw the chopped up chicken into a bowl. Add 1/2 tablespoon chili powder and salt and pepper to taste and mix up well.
2. Heat the oil in a large skillet over medium heat. Once the oil is nice and hot, add the seasoned chicken and saute for 4 minutes or so until no longer pink. Using a slotted spoon, remove the chicken from the skillet.
3. Toss the chopped green pepper and onion into the chicken oil and stir fry until soft. Then add the jalapeno peppers, tomatoes, hot pepper sauce, plus the remaining 1/2 tablespoon chili powder and cook for another 4 minutes (stirring often). Finally, toss in the cooked chicken and stir fry for 2 minutes more.
4. Eat!