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Fiesta Chicken is my family's favorite chicken dish, and this is how I make the dish, after a quite a bit of trial and error. I live in the southwest, in the capital of Texas, Austin, and down here,many of our creations are hot and spicy, with a touch of sweet and bitter. Many of my recipes are complimented by the flavors of the most common Mexican food spices and ingredients, including chili powder, cumino, cilantro, and various peppers and onions, among others. Usually cheese plays a big part, and in this recipe, sour cream is the crowning touch.

My mother had given me a recipe similar to this one years ago, but without the Tex-Mex influence, and after experimenting, I came up with this entree, which is pleasing to both the eye and palate.

I start with boneless, skinless, chicken breasts, preferably natural or young chicken from the local health food store.I remove the chicken from the wrapping and wash and dry it, then cut it into long,then pieces.

Next, the bottom of the skillet is rubbed with olive oil or butter, and then the chicken breasts are added, along with sliced onions and red and yellow bell peppers. I use one whole onion, preferably a red onion or Texas sweet yellow onion, and one whole pepper, sometimes two if they are small,for about five chicken breasts, which I split before cooking, after washing them and patting them dry with a paper towel.

I brown the chicken, onions and peppers with a dash of salt, fresh ground pepper, garlic and onion powder, and a splash of worcestershire sauce. I add a teaspoon of cumino and a half teaspoon of chili powder, although I usually just pour, having made this recipe numerous times. I throw in some cilantro next; the amount that I prefer might be more or less than someone else's preference, but I use roughly a teaspoon. Then I turn the heat down to low, and add a small jar of commercial salsa; my favorite is the chipotle pepper flavor of a local store brand. I let the mixture simmer for about twenty to thirty minutes in the skillet over a low heat, depending on the size of the chicken breasts. Frequently, the peppers and onions shrink somewhat while cooking, so I usually add more at this point, also to give a little bit of texture to the dish since the less the peppers and onions cook, the firmer they are when the dish is served. i sometimes use some green bell pepper too, and these various colored and flavored peppers give the dish a festive appearance and exciting flavor. I add diced, canned jalapeno

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