Wednesday, July 24, 2013

Fajita Chicken


I grew up traveling to Cabo San Lucas, MX. As you can tell by the numerous references to Cabo in songs by both me and my dad. Therefore, I love, love, love Mexican food and simply could not live without it. This year for Christmas I gathered family recipes to put together a private family collection cookbook to give out. Through that process I found that my Aunt Linda (the spaghetti and meatball Aunt that I recently posted about) has the most amazing marinade recipe. I tweaked it a little because I was out of a couple ingredients so this version is a little different from hers but I give all the credit to her for this dish. I used this same marinade on a deer flank this past winter (my dad freaked out over how good it was) and it would work on beef flank as well. It is an amazing all-around marinade for any meat. Please share your thoughts and photos. I would love to hear what you think.

The Marinade:
3 garlic cloves, minced
1/2 cup Worcestershire sauce
1/3 cup vegetable oil
2 Tbsp apple cider vinegar
1 tsp basil, dried
1 tsp garlic salt
1 tsp dried chive
1/2 tsp pepper
2 Tbsp water

You'll also need this stuff...
4 chicken breasts 
1 1/2 Tbsp pecan oil
2 green bell peppers, sliced
1 yellow onion, sliced
salt and pepper


Combine all marinade ingredients in a zip-lock bag and shake. Add the chicken. Shake bag again making sure chicken breasts are coated well with marinade. You may need to massage the marinade around the chicken. Lay the zip-lock flat in your fridge and let marinate for a minimum of 4 hours, or up to 24 hours. When you are ready to start cooking the meal you will start with the peppers and onions. Heat a skillet to med-high heat with 1/2 Tbsp pecan oil. Add peppers and onions, salt and pepper to taste. Use a wooden spoon to stir peppers and onions occasionally. Place on simmer to keep warm while you cook the chicken. Remember to still stir occasionally to avoid burning or sticking. Heat a separate skillet to med-high heat and add 1 Tbsp pecan oil. When the skillet and oil are heated thoroughly, add in all 4 chicken breasts and cook for 4-6 minutes on each side. Use a meat thermometer to ensure the center of the thickest part of the breast reaches 165 degrees. Once the chicken is done you will remove from the skillet and let it rest for 2-3 minutes on a cutting board. Once rested, use a knife to cut the chicken breasts into strips. Serve on top of or along side the onions and peppers. You throw the chicken, peppers and onions on a tortilla with some guacamole, sour cream, salsa, cheese and lettuce and your family will be begging for seconds!

3 comments:

  1. This looks so good ... can't wait to try it. Thanks!

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    Replies
    1. Let me know how it goes!! Send pics and you may be featured on the blog.

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  2. This will be tonight's dinner :) It sounds delicious and I can't wait to try the marinade! Thanks so much for sharing.

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