Thursday, January 11, 2007

Chicken Fajitas

A classic in our family. Steak fajitas are optimal, of course, but chicken works well, too, especially on a budget. I always season this differently every time I make it. I basically just taste test from start to finish. Since we’re on a diet, we’re not using a marinade because of all the oil it calls for. I recommend a fajita marinade if you want to be on the safe side of taste. So no promises on my end!

  • 1-2 chicken breasts
  • bell peppers, sliced (about a cup; so try to get as many colors as you can in 1 c.)
  • 1 can mushrooms
  • ½ small onion, sliced
  • garlic clove, minced
  • S&P, to taste
  • 1 t. chili powder
  • 1 t. dried oregano
  • brown sugar to taste (1-3 t.)
  • olive oil
  • a little red wine vinegar/lemon juice, to taste (for balance)
1. Notice how I did not ask for the chicken to be sliced. That’s right. So cook chicken and then set aside to rest (it’ll be more juicy).
2. Add a little oil and cook onions, garlic, peppers and mushrooms.
3. Slice chicken and return to pan.
4. Add seasoning until everything tastes just right (vinegar, water/broth instead of adding more oil if it seems like it’s getting dry on you).
5. Serve with tortillas (and/or rice if you prefer), sour cream/ plain yogurt, avocados, salsa, and cheese.


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