Thursday, April 12, 2012

Chicken Fajitas

Chicken Fajitas
(4-6 servings)


2 Fresh Limes
2 tbsp. Sugar
2 tsp. Dried Oregano
½ tsp. Cayenne Pepper
1 tsp. Ground Cinnamon
1 ½ lb. Boneless Skinless Chicken Breast
2 Yellow Onions
3 Bell Peppers (your choice of colors)
12 Fajitas sized Flour Tortillas
Canola Oil, as needed


In a large mixing bowl, combine the zest and juice from the 2 limes with the sugar, oregano, cayenne pepper and cinnamon.  Slice chicken breasts into ½ wide strips and add to the mixing bowl.  Mix well and refrigerate for at least 30 minutes or upto 4 hours.  Before starting to cook the chicken mixture, thinly slice the onions in strips from top to bottom.  Cut the peppers in half lengthwise and remove seeds and stem.  Slice these in thin strips top to bottom too.  Heat 2 tbsp. of oil in a large skillet over medium-high heat.  Add the chicken mixture to the pan and cook for 6 to 8 minutes.  Now add the onion and pepper strips to the chicken and continue cooking another 4 to 5 minutes.  Adjust cooking time as needed to make sure chicken is cooked through and the onion/pepper strips are soft and still juicy.  Place in an appropriate serving dish with warmed tortillas.

Note:               I usually serve these with the following condiments; guacamole, salsa, sour cream and shredded lettuce.  Although they are not usually served with shredded cheese, you can add it without committing a sin.

Ideas for Future Efforts

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