Chicken piperade is a dish that hails from the Basque region of France. Adapted by the Spanish, Julio puts the traditional components of a piperade–sweet peppers and tomatoes–into a flavorful mixture perfect for soft tacos served on fresh tortillas.
1. Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.
2. Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred.
3. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes, Add peppers. Add canned tomatoes, thyme, couple bay leafs & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper.
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