Chicken With Rio Grande Sauce in Tortillas

• 3 -4 skinless chicken breasts (cut into strips)
• 1 large onion (cut into strips)
• 1 red bell pepper (cut into strips)
• 8 flour tortillas
• 1 tablespoon chopped red jalapeno chile
• 1 small onion, diced
• 2 cups water
• 2 tablespoons rapeseed oil
• 3 tablespoons tomato puree (from Tube)
• 2 12 teaspoons paprika
• 12 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon garlic, granuals
• 12 teaspoon chili powder
• 12 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 12 teaspoon onion salt

1. Chop the Jalapenos and Small Onion.
2. Add 1/2 cup of water and puree together.
3. Mix the tomato puree and 1 1/2 cups of water then add the puree.
4. Simmer this for 5-10mins.
5. Mix all the spices and stir them into the sauce.
6. Cover and gently simmer for 20mins.
7. In a Wok add some oil and cook the chicken for about 3-4mins.
8. Add the peppers and onion strips and stirfry untill the onion goes translucent.
9. Add the sauce and simmer untill the chicken is cooked through and the sauce thickens (about 10-15mins).
10. Heat the oven to 80-100 degC
11. While that simmers take the tortillas and heat in a hot pan about 6sec per side then put in the oven to keep warm.
12. Serve in a bowl and spoon out the mix, roll then enjoy :) - Note I dont add any sour cream as I prefer the heat.

chicken breasts, onion, red bell pepper, flour tortillas, red jalapeno, onion, water, rapeseed oil, tomato puree, paprika, cinnamon, salt, black pepper, white pepper, garlic, chili powder, thyme, oregano, cumin, coriander, onion salt

Taken from www.food.com/recipe/chicken-with-rio-grande-sauce-in-tortillas-288475 (may not work)