MARINADE:
Juice of 2 Limes
2 Tbl Rice Vinegar (substitute Apple cider vinegar if you’re out)
1 tsp Salt
1 tsp Black Pepper
2 tsp Cumin
optional:
1-2 Tbl finely chopped jalapeno pepper
1-2 Tbl finely chopped cilantro
Juice of 2 Limes
2 Tbl Rice Vinegar (substitute Apple cider vinegar if you’re out)
1 tsp Salt
1 tsp Black Pepper
2 tsp Cumin
optional:
1-2 Tbl finely chopped jalapeno pepper
1-2 Tbl finely chopped cilantro
Fajitas:
Serves appx 4 people
Appx 8 boneless chicken tenders or 4 chicken breasts, thawed and cut into bite-size pieces.
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion (or less if preferred), cut into rings/strips
Serves appx 4 people
Appx 8 boneless chicken tenders or 4 chicken breasts, thawed and cut into bite-size pieces.
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion (or less if preferred), cut into rings/strips
Toppings:
Cheese, sour cream, tomatoes, cucumbers, lettuce or cabbage, salsa, cilantro
Cheese, sour cream, tomatoes, cucumbers, lettuce or cabbage, salsa, cilantro
Cut up one onion and
two bell peppers into strips. Place the peppers and onions in one bag together and the chicken in another
bag. Something my mom taught me: use the produce bag that the veggies were
wrapped in. You’re recycling and it’s free!
Mix the juice of two limes, vinegar, salt, pepper, and cumin. For added flavor and heat, add 1-2 Tbl of finely chopped fresh jalapeno and 1-2 Tbsp of finely chopped cilantro.
Now pour half the marinade over the pepper/onion mix, and the other half over the chicken. Fill each bag with air and shake it all around to make sure everything is coated. Do this over your kitchen sink in case anything leaks or pops. Place both bags in in a bowl to marinate for 30 minutes or longer.
Using a large frying pan, heat a small amount of cooking oil. Pour in the contents of the pepper bag (it’s okay if the liquid goes in too) and let everything cook for about 5 minutes. If there are too many peppers, do it in two batches. I usually let the liquid help steam the veggies for a few minutes and then drain the liquid off in the sink so the veggies will brown in the pan. The key is to cook them enough that they’re not raw, but not too much so they still have bite. Similar to al dente.
Put the cooked peppers and onions aside on a plate. And clean your pan slightly
with water in the sink to remove any black residue from cooking the peppers.
Now let’s cook the chicken.
Just as you cooked the peppers, heat a bit of oil in the pan and then add the chicken. I try not to let the marinade liquid get into the pan because the chicken tends to release it’s own liquids. But no big deal if some slips in. Let it all cook for a few minutes. Then drain off any liquids in the sink and add a bit more oil (if needed) so the chicken can brown in the pan.
Finally, add the peppers and onions back into the mix and warm for a minute.
Now let’s cook the chicken.
Just as you cooked the peppers, heat a bit of oil in the pan and then add the chicken. I try not to let the marinade liquid get into the pan because the chicken tends to release it’s own liquids. But no big deal if some slips in. Let it all cook for a few minutes. Then drain off any liquids in the sink and add a bit more oil (if needed) so the chicken can brown in the pan.
Finally, add the peppers and onions back into the mix and warm for a minute.
Notes from Jill's Kitchen: Simple fajitas. Like it. Maybe wouldn't go all the way to love, but it's not the recipe's fault. When things like steak fajitas exist, it is hard to love chicken ones. But when budgeting for a one-income family, chicken it is most the time! And I do love me some cilantro, lime and cumin, so that right there makes this recipe a winner. Winner winner, chicken dinner. See what I just did right there?
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