2 boneless chicken breasts, cut in half
1 large red pepper
4 tbsp. olive oil, divided
1 large sweet onion
4 tbsp. dark brown sugar, divided
1 tbsp. water (or more)
Tabasco sauce, to taste
1 tsp. sea salt, divided

MARINADE:

1/4 cup olive oil
1/4 cup lime juice
1/3 cup soy sauce
1/2 tsp. cumin
1/2 tsp. crushed red pepper
2 large cloves garlic, minced
3 tbsp. brown sugar
4 scallions, cut in half

SERVE WITH:

8 flour tortillas
dairy sour cream
steamed white rice

Combine olive oil, lime juice, soy sauce, cumin, crushed red pepper, garlic, and brown sugar, and scallions in blender, and puree. Add to chicken in plastic Ziploc bag and marinate for at least 1 hour.

Cut peppers into pieces not strips almost triangles, and heat a cast iron skillet on medium high with 2 tablespoons olive oil. When oil starts to smoke add peppers. Sprinkle with 1/2 tsp sea salt. Cook stirring occasionally until tender. Remove from pan.

Cut onion in half and the slice each half into three thick slices. Add 2 tablespoons of olive oil to skillet and onions sprinkle with 1/2 tsp sea salt cook stirring occasionally until almost tender. Add peppers back to skillet with onions. Cook for about five minutes stir as needed.

In small cup add 2 tablespoons dark brown sugar and 1tsp water stir until paste if needed add more water. Add to skillet. Stir constantly for 2 minutes. Remove from skillet, and leave in an uncovered container.

Remove chicken from marinade. Grill or heat in skillet until browned. Remove chicken from grill and wrap in foil for ten minutes.

Heat skillet over medium heat. Add peppers and onions to skillet, quickly unwrap chicken and drizzle any juices into skillet. Quickly cut chicken into small pieces and add to skillet. Add Tabasco sauce, sprinkle two tablespoons brown sugar constantly stirring until hot.

Serve with a dollop of dairy sour cream and rice on flour tortilla.

Submitted by: Sean