Chicken fajitas
I spent about 15 years in Texas and remember that eating Mexican food once a week was more than enough. I've changed my tune since then. I find Mexican food flavorful and satisfying. This recipe is delicious, balancing spicy and tangy. The best part of this recipe is how fast it is to prepare.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| A large skillet |
| Ingredients |
|---|
| 1 tablespoon onion flakes |
| 1 teaspoon chili powder |
| 1 teaspoon garlic powder |
| 1 1/2 teaspoon dried oregano, crumbled |
| 1 teaspoon salt |
| 1/2 teaspoon pepper |
| 1/4 teaspoon cayenne pepper |
| 2 tablespoons lime or lemon juice |
| 2 tablespoons vegetable or olive oil |
| 1 tablespoon Worcestershire sauce |
| 2 chicken breasts, cut into 1/2-inch thick slices |
| 1 tablespoon vegetable oil |
| 1 red or green bell pepper, slivered |
| 1 large onion, slivered |
| Instructions |
|---|
| • Combine the onion flakes, chili powder, garlic powder, oregano, salt, pepper, cayenne, lime juice, vegetable oil, Worcestershire sauce, and chicken breasts. Mix thoroughly. If you have time, marinate 1 – 4 hours. |
| • Add 1 tablespoon of vegetable oil to the skillet. Add the slivered bell peppers and onions. Sauté until slightly tender, about 10 mintues. Add the chicken and marinade. Cook an additional 5 - 7 minutes, until the chicken is cooked through. Serve. |
| Variations |
|---|
| • Change the spices. Use taco seasoning instead of the other spices. Add chipotle powder. |
| • Add different vegetables, summer squash or zucchini. |
| • Use beef or shrimp instead of chicken. |
| Storage |
|---|
| • Store any uneaten chicken covered in the refrigerator for 3 – 4 days. |
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