Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: add vegetable oil to frying pan and bring to medium heat. add diced green pepper and onion and fry for a minute or so. cut chicken into small bite-size pieces and add to frying pan. add lime juice and chili powder, cumin, oregano, and garlic salt. if desired, add more lime juice. stir contents until chicken pieces are evenly covered in spices. in separate bowl, combine sour cream, tomato paste, and chile verde sauce. once the chicken is thoroughly cooked, add to pan and stir well with chicken. cook until sauce begins to bubble, then remove from heat. in tortilla, combine chicken with cilantro and cheese or lettuce to taste.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.