Jacob Ivey, one of the family owners of Desperados Mexican Restaurant, stops by Good Day to make a flavorful twist on a chicken dinner.
Pollo San Lorenzo
8 oz Boneless Skinless Chicken Breast
1 oz Fresh chopped Garlic
1 oz Chipotle peppers
1 oz Fresh chopped Cilantro
1 teaspoon of fresh squeezed Lime Juice
2 oz Olive Oil
Season the chicken breast with salt and pepper to taste. Saute in a pan on the stove 5-10 minutes until fully cooked.
In a separate frying pan add olive oil, fresh garlic, and chipotle and saute on full flame till boiling, about 45 seconds to 1 minute. Next add the cooked chicken breast and lime juice then saute for about 1 minute.
Take the chicken off of the flame and add cilantro and serve.