This is one of our classic Tuesday night suppers. One of those meals that you almost always have the ingredients on hand for that becomes a VIP in the meal rotation. We eat it a whole lot around here.
I only came up with it because I needed another way to use my beloved Balsamic vinegar and because I was sick of eating regular Mexican food. As native Californians, Bear’s family would happily eat Mexican food for every meal. I tend to get tastebud fatigue. So like many of my recipe creations, this represented a compromise between my desire for fancy food, and Bear’s desire for the traditional food of his youth.
4 T olive oil
2 T Worcestershire sauce
2 T Balsamic vinegar
1 red pepper
1 yellow pepper
2 chicken breasts
other assorted burrito fixings
Chop the peppers, onions, and chicken into bite sized pieces. Toss the chicken in a skillet with the oil, vinegar and Worcestershire. When nearly cooked through, add the vegetables and cook until translucent but not mushy.
It’s that simple.
I prefer to serve this with salted white rice, shredded cheddar cheese and an enormous dollop of sour cream, but you could experiment with any of your favorite additions. It’s one of the easiest things I know how to make, but really yummy and best of all, unique enough to fight that tastebud fatigue.