Sort ingredients
nmcconnery
QR Code
Listen
Pdf
Whisk together oil, lime juice, jalapeños, cilantro, garlic, Worcestershire, sugar, 1 teaspoon salt, and ½ teaspoon pepper together in bowl. Reserve ¾ cup marinade and set aside. Add 1 teaspoon salt to remaining marinade. Place chicken in gallon-size zipper-lock bag and pour marinade over to coat. Press out as much air as possible and seal bag. Refrigerate for at least 15 minutes. Skipping bag halfway through marinating.
Heat oil in 12-inch skillet over medium-high heat until just smoking. Add onion and peppers with remaining 2 tablespoons oil and season with salt and pepper.
Cook, stirring frequently, until vegetables are softened and lightly browned, about 5 minutes. Transfer to serving platter and tent with aluminum foil.
Add chicken to now-empty skillet and cook over medium-high heat, stirring occasionally, until cooked through, about 4 minutes. Transfer to platter with vegetables.
Warm tortillas and serve with chicken and vegetables along with sour cream, guacamole, and salsa.