1 lb / 453 gr chicken breast, sliced into thin strips
2 tablespoons chopped cilantro (or parsley)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon sweet paprika
½ teaspoon ground cumin
1 garlic clove, minced
1 teaspoon fine grain salt, divided
2 tablespoons olive oil, divided
Juice of half lime
2 bell peppers, thinly sliced
1 onion, sliced thin
In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them.
When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet.
Return skillet to the burner and heat remaining 1 tablespoon of olive oil.
When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute’ strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.
Add pepper mixture to the skillet along with the lime juice.
Heat again until everything is sizzling.
Sprinkle with a bit of chopped fresh cilantro and serve immediately.