2 tablespoons vegetable oil
1 large onion, sliced into rings
1 medium green bell pepper, cut into 1/2 inch slices
2 tablespoons red wine vinegar
3 flour tortillas
2 cups cooked chicken, cubed
2 cups cooked rice
Heat oil in a large saucepan over medium heat. Stir in onion, green pepper and vinegar. Mix together. Increase heat to medium, and add 2 cups cooked chicken.
Brown the chicken in oil and vinegar mixture, about 10 minutes, until lightly browned and cooked through. Remove chicken from liquid and set aside.
Transfer the chicken and rice to a large bowl. Stir the white wine mixture into the skillet, and cook about 2 minutes to thicken.
Return the chicken to the skillet, and add white wine mixture, stirring well to coat. Cook about 2 minutes on each side, until chicken is no longer pink. Transfer the chicken to the prepared bowl and add the mushrooms, parsley, sage and oregano. Spoon meat mixture over rice.
So simple yet so delicious!
⭐ ⭐ ⭐ ⭐ ⭐