Southwestern Chicken 2.5 lbs of chicken (~5 lbs with bones etc.) 1/3 cup white vinegar 3 tbsp lime juice 2.5 tbsp Worcestershire Sauce (Lea and Perrin's) 3-4 cloves of garlic, minced 1.5 tsp salt 1 tsp pepper 1 tsp cumin 1/2 tsp oregano 1/2 tsp cayenne pepper 1/2 tsp paprika 1 onion sliced into thin crescents 1 red pepper sliced into thin crescents 4 oz. green chiles (canned) Mix vinegar, lime juice, Worcestershire sauce, sliced onions, garlic, and dry spices in a large bowl. Skin and de-bone chicken if necessary. Slice chicken into 3/4 inch wide strips and throw into spice bowl to marinate. Be sure to stir periodically while marinating. Scoop chicken out of the marinade and into a skillet, leaving the remaining sauce in the bowl. Stirring often, skillet fry chicken until most of the liquid has cooked off. Add remaining sauce and all remaining ingredients. Cook until most of the liquid is again gone. Serve with tortillas and burrito fixings.