Jaime has created this recipe and it’s a mouth full of deliciousness.

Ingredients

• Chicken (5 to 6 boneless skin less breasts – trim all fat, remove tendon and slice into strips)
• White onion (1 small – minced or diced very fine)
• Seasoning salt and pepper (just a little)
• El Pato Salsa De Chile Fresco Hot  (2  – 7.75 oz cans)

Cooking -  (sear, simmer, drain, then reduce)

• Mix minced onions, salt and pepper into the chicken
• Preheat pan so the chicken can be seared (so it sizzles when you drop water on it but not to hot)
• Grease pan with cooking spray.. (the pan should not smoke if it does it is too hot)
• Slowly add the chicken but quickly sear both sides :) if you add to much at once it will cool the pan to quickly
• Lower the temp  to medium/low heat, add one can of El Pato and let simmer until chicken is fully cooked. Stir occasionally to make sure it is not sticking
• Once fully cooked drain the extra juices off, return to medium/low heat and add 1 half to 1 full can of El Pato (depends on how hot you want it)
• Let the second can of hot sauce reduce so it becomes sticky)

Enjoy

Toppings and sides

• Tortillas
• Sweet onion (1 medium size sliced into strips)
• Red, Green and Yellow bell peppers (1-2 each sliced into strips)
• (saute peppers and onions over low heat with a little cooking spray)
• Sour Cream
• Cheese (Cheddar, Monterey Jack or Colby works)
• Tomatoes
• Green onions
• Avocado
• Beans (refried)
• Spanish rice (sold in packets)