Saturday, March 24, 2012

Chicken Fajitas

We never really thought about making fajitas at home until we had them out at a restaurant and realized they are no harder than burritos to put together.

We stuck with just chicken, marinated in a lime juice mixture. Added grilled onions, pepper, and all the toppings we love such as fresh salsa and guacamole and served with our favorite Mexican rice recipe and nachos as a starter. 

The whole meal was just as good as when we eat out, with the perk of being 30 euros cheaper and we had leftovers for the next day :)

Marinade (enough chicken for 5-6 fajitas)

*Warning* She just dumped a whole bunch of stuff into a bowl and marinated the chicken. Oops! Use your best judgement with the measurements : ) *

200 g chicken breast (cut into strips)
2-3 cloves of garlic
2 Tbs onion, diced
2 Tbs green onion, diced
1/4 cup lime juice
1 Tbs oil
salt, pepper, pepper flakes, and garlic powder

Let the chicken marinade for at least three hours. We left it for closer to six hours.

When it is time to get cooking:

3 onions
2 bell peppers (bell peppers are really expensive in Germany right now so we used frozen strips)
Package of flour tortillas (fajita size) - You can also make your own but since we were making nachos, Mexican rice, salsa, and Guacamole we felt tortillas would just be too much

Toppings - Lettuce, cheese, sour cream, guacamole, salsa (or diced tomatoes)

Preheat the oven to 350 F (180C).

If you want to make Mexican rice, start that before you start the chicken. It will take about 20 minutes.

Slice each onion into half and then each half into 3-4 wedges. Thread the onion wedges onto skewers. We used wooden skewers leftover from another recipe that had been soaked for a few hours in water. Use a brush to brush oil onto the onions. This will help them get nice and brown.

Move the chicken into an oven-safe dish (keep it in its marinade!). Bake for about 10 minutes or until chicken loses its pink color. If the strips are thin it should not take very long. At the same time cook the onions in the oven.

Move the onions up in the oven and use broil if after 10-15 minutes of being in the oven they are not getting a slight brown to them.

While the chicken and onions cook, make the salsa and guacamole. With about five minutes cooking time left on the chicken, slice the bell pepper into strips and cook on the stove with a small amount of oil.

Remove the onions and chicken from the oven and the onions from their skewers.

Once the bell pepper has gotten soft, add the onions and let get hot. Add the chicken with all of the marinade. Let cook until most of the marinade has been soaked up or cooked off. This should only take a few minutes.

While the peppers, onions, and chicken cook together, heat your tortillas in the oven.

Remove fajita insides from heat.
Serve with your toppings of choice and with Mexican rice. 

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