Tex Mex Chicken

Servings: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

• 3 Quebec chicken breasts, cut into strips
• 60 mL (4 tbsp) flour
• 60 mL (4 tbsp) canola oil
• 1 onion, thinly sliced
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 5 mL (1 tsp) onion powder
• 2 cloves garlic, minced
• 5 mL (1 tsp) cumin seeds, ground
• 15 mL (1 tbsp) sweet smoked paprika
• 15 mL (1 tbsp) chili powder
• 5 mL (1 tsp) dried oregano
• 2 limes, juiced
• 125 mL (½ cup) water
• Salt and pepper to taste

Wheat semolina

• 250 mL (1 cup) milk
• 250 mL (1 cup) water
• 1 clove garlic, minced
• 1 sprig thyme, leaves removed
• 250 ml (1 cup) fine wheat semolina
• 30 ml (2 tbsp) butter
• 125 ml (½ cup) cheddar cheese, grated
• Salt and pepper to taste

Preparation

1. Salt, pepper and flour the chicken strips,
2. In a hot pan, brown the meat in the canola oil for 2 minutes.
3. Add the onion, peppers and sauté for another 2 minutes.
4. Add the garlic, cumin, paprika, chili powder, oregano, lime juice, water and continue cooking for 2 minutes. Check the seasoning.
5. In a saucepan, heat the milk, water, garlic, thyme and salt.
6. Over low heat, while whisking, pour in the semolina, in a drizzle and mix until there is no more liquid and the semolina thickens.
7. Off the heat, stir in the butter and cheese. Check the seasoning.