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(OZ) CHICKEN FAJITAS Recipe

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     (OZ) CHICKEN FAJITAS

(OZ) CHICKEN FAJITAS

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   Variable

Ingredients
1 Lg. boneless/skinless CHICKEN BREAST
1/2 RED BELL PEPPER - sliced into strips
1/2 YELLOW BELL PEPPER - sliced into strips
1/2 GREEN BELL PEPPER - sliced into strips
1/2 WHITE ONION - sliced, then halved
3/4 cup WHITE COOKING WINE
juice of 2 fresh-squeezed LIMES
5 Tbl. OLIVE OIL - divided
2 teas CHILI POWDER
 
GARLIC POWDER
ground CUMIN
SALT
PICKLED BANANA PEPPER rings
SALSA FRESCA (see recipe)
6 Lg. FLOUR TORTILLAS

Instructions
Using a sharp knife, slice chicken into thin strips or pieces. Place in a ceramic bowl and add white wine, lime juice, 4 Tbl. of the olive oil, and chili powder. Stir all together and try to make sure chicken is covered with liquid. Cover with plastic wrap and refrigerate at least an hour but preferably overnight.
Drain chicken (discarding marinade) and add to large skillet. Cook on medium, stirring and flipping pieces as needed, until chicken is done. Sprinkle chicken pieces with salt, then lightly with cumin and garlic.
Meanwhile, in seperate skillet, add remaining oil, and pan-fry bell peppers and onions on medium, stirring often. Combine pepper-mix with chicken when both are done.
Place 1/4 - 1/6 on a warmed tortilla. Top with chilled drained banana peppers, then with 2-3 spoonfuls of chilled Salsa Fresca (SEE RECIPE). Roll tightly or fold burrito-style and enjoy.
Serving Suggestions
Serve with Spanish Rice (SEE RECIPE) or corn-on-the-cob.


Originally Submitted
7/6/2011





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