Ingredients
4
boneless/skinless chicken breasts
1
can of drained Ro-Tel (or similar chopped tomatoes w/chiles)
1/2
cup of chopped fresh cilantro
5
dried Thai chiles (or your choice)
Directions
1.
Brown the chicken in a skillet on high heat with the corn oil until browned on both sides. Reduce heat to medium. Add chopped onions and cook until dark brown, stirring occasionally. Into this mixture add the (whole) dried chiles. Let cook on medium heat for 10 minutes. Add the (drained) Ro-Tel and increase heat to high until most of the moisture has evaporated. Stir often. Stir in chopped cilantro and reduce heat to medium. Remove from heat llow to sit for 5-10 minutes.
2.
Serve on flour tortillas and garnish with sour cream if desired.
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