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Chicken Fajitas

February 11, 2013

This is a very quick easy recipe. I usually marinade the meat for 24 hours. You can use substitue the 1 pound boneless chicken with beef or pork.

Difficulty: EasyChicken Fajita
Prep Time: 10 min
Cook Time: 15 min
Total Time: 4 hours 25 min to 24 hours
Yield: 8 servings
Taste: Good


1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano leaves
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

1 lb of chicken breasts (or pork or beef)
8 tortillas
3 peppers (red, yellow, green)
1 onion
Shredded Cheddar Cheese (optional)
Guacamole and sour cream (optional)

1) To make the marinade, in shallow glass or plastic dish or resealable plastic food-storage bag, mix marinade ingredients (vegetable oil , red wine vinegar, sugar, oregano, chili powder , garlic powder, salt, and pepper.
2) Cut chicken breasts into long thin strips
3) Add the cut meat into the marinade dish. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours.
4) Remove meat from marinade. Cook meat in a skillet on medium heat until done, turning meat occasionally so it doesn’t burn.
5) While meat is cooking cut peppers and onions into long thin strips.
6) Heat 1-2 tablespoons of oil in a skillet on medium heat and add peppers and onions. Cook peppers and onions, stirring occasionally, until soft. Season lightly with salt and pepper if desired.
7) Assemble fajitas by warming tortillas up slightly in the microwave, place a few strips of chicken on tortilla, layer with peppers, onions, and salsa. Add cheese, guacamole and sour cream if desired.

Source: Betty Crocker Cook Book


From → Main Dish

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