Chicken Fajitas
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 boneless skinless chicken breasts
- 2 limes, grated rind and juice of
- 2 tablespoons caster sugar
- 2 teaspoons dried oregano
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 2 onions
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 3 tablespoons vegetable oil
- 1 jar salsa
- 1 jar sour cream
directions
- Slice the chicken breasts into 2c strips and place these in a large bowl.
- Add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon.
- Mix thoroughly.
- Set aside to marinate for at least 30 minutes.
- Cut the onions in half and then slice them thinly.
- Cut the peppers in half, remove cores and seeds, then slice the flesh into 1 cm wide strips.
- Heat the oil in a large frying pan.
- Stir fry the marinated chicken for 5-6 minutes, then add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender but still juicy.
- Serve with tortillas, guacamole, salsa and sour cream (grated cheese too if desired).
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Reviews
-
These fajitas were the first ones I had ever made, and they are incredible. If you don't have caster sugar, you can put regular granulated sugar in a food processor and grind it up until fine (10-20 seconds). One thing I learned was that the citrus in lime actually begins to "cook" the chicken while marinating, so it's not best to leave the chicken in the marinade overnight (correct me if I'm wrong). Because of the quantity, once I added the veggies and stirred them in, I had to cover the skillet and turn the heat up a little to get the veggies to cook. While that was going on, I took corn tortillas and swiped them on one of the stove elements (eye) to heat up and slightly burn the tortillas so that they have that smokey taste-- a little trick my husband taught me. I layered the tortillas three at a time and separated the three with paper towells to keep them warm. We served it with shredded cheddar cheese, salsa, and sour cream. It is one of our favorite dishes; the cinnamon is amazing, the lime is refreshing, and the sweet and spicy is awesome. These are so much more than "chicken fajitas."
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This was great Kevin. The lime is the key to this chicken. The sweet citrus flavor with sugar and spice of pepper was teriific. I doubled up on the cayenne pepper and added a little cummin. I let marinade for about an hour. I also topped with Monteray Jack & Cheedar cheese. This was wonderful and I plan on fixing this offten. Thanks for the great recipe!
RECIPE SUBMITTED BY
Kevin100 Brown
Australia