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.
- 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.