Monday, June 22, 2015

Chicken Fajitas

Without a doubt one of my favorite food to eat, aside from the Portuguese, obviously, is Mexican.  I just love everything about it, the flavors, the combinations, the copious amounts of cheese, yeah, everything.

I have not yet been able to completely and successfully recreate a lot of my favorites, but I keep trying because even if they are not authentic, they are delicious.

One thing I do like doing, is following Authentic Mexican Food Blogs, I believe that is where I'll find the best recipes and I have yet to find one I didn't like.

The Chicken Fajita recipe I'm about to share comes from Cooking Mexican Recipes.  I have found quite a lot of gems on that website.

Chicken Fajitas

1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
2 medium yellow onions sliced into 1/4 inch strips
1 large red bell pepper sliced into 1/4 inch strips
2 medium zucchini, sliced into strips


1/2 cup olive oil
1 tsp. liquid smoke
2 tbs apple cider vinegar
1 tsp. honey
1/4 cup water
1 tbs. fresh lime juice
1/4 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano leaves
1 tsp. soy sauce

Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.

Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.

Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.

Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.

Pan fry the chicken in a cast iron skillet, remove, and fry the vegetables, toss together and serve with warm flour tortillas.

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