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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I LOVE fajitas, but restaurants seem to , well, kinda rip you off on the meat part! LOL! Seems there are an AWFUL lot of peppers and onion...PLUS, gosh, why is everything SO expensive? So much better to make them yourself! This is my concoction , I love them with Spanish Rice (Zatarain's), and any kind of dip/salsa and chips! Make them at home and your house will smell so good the neighbors will be knocking at your door! *You can easily make a half a batch, too. Ingredients:
4 lbs boneless skinless chicken breasts, cut into good-sized strips |
1 green bell pepper, julienned |
1 yellow bell pepper, julienned |
1 red bell pepper, julienned |
1 onion, cut into small wedges |
1 cup extra virgin olive oil |
1/2 cup lime juice, fresh or concentrate |
2/3 cup unsweetened pineapple juice |
2 teaspoons paprika |
1 tablespoon cumin |
1 teaspoon cumin |
2 tablespoons chili powder |
1 tablespoon minced garlic |
1 teaspoon minced garlic |
1 teaspoon oregano |
2 teaspoons salt |
2 teaspoons pepper |
Directions:
1. Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
2. Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
3. Marinate in fridge for 4-6 hours.
4. Drain off excess marinade.
5. In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
6. Stir-fry til chicken is done.
7. Should take only about 8-12 minutes depending on how big you cut your chicken strips.
8. Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
9. **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
10. ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
11. ****This recipe can easily be halved.
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