2 CU chicken thighs (cut into strips)
1 TBL olive oil (very hot)
1 TBL chopped garlic
1 TBL diced onion
1 tsp ground corriander
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/4 CU white wine vinegar
Instructions
1. Cook chicken strips in VERY hot oil till carmelized
2. Add onion and garlic – cook 5 minutes more
3. Add dry spices – cook 5 minutes more
4. Add wine vinegar to deglaze pan – cook 5 minutes more
5. Remove and serve with a fresh green veggie
