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Chicken Fajitas

I never thought I like fajitas until I tried this recipe for Chicken Fajitas:Allrecipe.com.  I started making this years ago and will continue forever to use this recipe.  No gross packets of seasoning and everything is in the pantry.

The key to these fajitas are to slice the chicken thinly, marinade the meat, and cook over a high heat.  This makes for the most tender flavorful chicken.  Wrap it all up with a corn tortilla (one day I will try making my own) and some peppers and onions.  This is a great meal on its own or add some spanish or mexican rice.

This is great the way the recipe is written.  Something that stops me from making fajitas so often is that the kids and Mr.Picky usually pick out most of the peppers (which make me crazy).  I made a recipe for drunken peppers instead and cooked just the chicken as written below.  Then you could just eat a chicken fajita or load it up with peppers and onions.  This did take a bit of the flavor away from the chicken but the drunken peppers made up for every bit of it.

Chicken Fajitas:Chicken Fajitas

  • 1 Tbs worcestershire sauce
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1 dash hot sauce
  • 1½ lb. (about 2 large breasts) chicken, sliced thinly in strips
  • 1 Tbs oil
  • 1 onion, thinly sliced
  • 1 green pepper, sliced
  • ½ lemon, juiced

Combine chicken and first 6 ing. and refrigerate overnight.

Heat oil over high heat. Add chicken for 5 minutes.

Then add onion and pepper for 3 minutes  more.

Remove from heat and add lemon juice.

Serve with warm corn or flour tortillas and top with a dab of sour cream.
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Drunken Peppers and Onions

I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson.  I didn’t have any flank steak so I decided to make my chicken fajitas.  The idea of drunken peppers and onions sounded amazing.  Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.

So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers.  The peppers were great.  Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions.  It still is the best fajitas I have had.  Mix dinner up and add a little drunken peppers to the meal.

I winged the recipe and used what I had but they turned out great.  I was worried the jalapeño might be too spicy but it was just right.  Of course it depends on the jalapeño.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions:

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 jalapeño, seeded and sliced thinly
  • 1 large sweet onion, thinly sliced
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup beer, we used modelo since we were having mexican food

In a large sauté pan heat oil.  Add in all the peppers and onions and sauté over medium heat for about 5 minutes.

Drunken Peppers and Onions

Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.

Use to top fajitas, hot dogs, or anything your heart desires.  I think this would make a great dip as well if you added some cream cheese and yogurt.


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