Chickenfajitaslikemamaninfas Recipes

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

CHICKEN FAJITAS LIKE MAMA NINFAS

Steps:

• Prepare the grill (indoor or out) or the broiler.
• Pound the chicken breasts to 3/4 inch thickness, and set aside.
• Heat a heavy skillet over high heat for 3- 4 minutes.
• Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
• Reduce heat to medium.
• Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
• Add butter and stir until just melted.
• Remove skillet from heat.
• Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
• Place breasts 3- 4" from heat source, or on in-door grill.
• Cook a few minutes until done to your taste.
• Remove from the heat and let it sit for about 5 minutes.
• Slice the breasts into slim finger length strips.
• To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
• Let everyone help themselves.
• For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
• Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
• Add soy sauce and chiles; stir.
• Place onions in a medium bowl and pour the marinade over them.
• Cover the bowl and refrigerate it for several hours or overnight.
• Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
• They'll keep at least 10 days.