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Ingredients

• Freshly-ground black pepper to taste
• 2-3 lbs. boneless chicken breast
• 1 tsp. cumin
• Juice of 1 lime
• 1 tsp. lemon juice
• 1 Tbs. dried oregano
• Salt to taste
• 3 tablespoons sugar
• 1 sweet onion – sliced
• 3 Tbs. vinegar
• 3 1/2 cups water

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• For the Dipping Sauce:Saut the onion in a tablespoon of olive oil until transparent.
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Step 2

• Let the onion cool.
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Step 3

• Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached.
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Place in a container and refrigerate.For the Chicken Breast

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Step 1

• Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
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Step 2

• Remove from the brine and cut the chicken into desired sized pieces.
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Step 3

• Heat a 10 inch frying pan with 2 tablespoons of olive oil.If the chicken is cut into to inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to saut evenly. Do not overcrowd the pan.
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• Length: 6 minutes

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Step 4

• Serve with the onion dipping sauce.
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