Begin by cutting chicken into small bit sized pieces, set aside.
Slice onion and bell peppers into the same size of chicken.
In a food processor, add bunch of cilantro, juice of two limes, minced garlic and salt & pepper. Process until blended. With the food processor continuing to run, slowly add in the olive oil (very similar to a pesto!).
Taste and adjust salt & pepper if needed.
At this point, you have a few options: Option 1: Combine all the ingredients in a zip-lock, mix well and put into the freezer for a later time! When you are ready to use, defrost overnight in the fridge and pop into a slow cooker with a splash of chicken stock. Cook on low for 4-6 hours. Option 2: Combine all the ingredients in a bowl, making sure everything is covered. Cover with plastic wrap and let it marinate for some time in the fridge (30 minutes to overnight!). When you are ready, get a pan ready with some oil, put contents and cook chicken fully. Add a splash of chicken stock to loosen the cilantro sauce.
Serve the meat with a dollop of sour cream, guacamole and ENJOY!
Recipe by Laugh Eat Learn at https://laugheatlearn.com/what-we-eat-wednesday-cilantro-lime/