"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Fajitas Recipe

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This recipe for Chicken Fajitas, by , is from The Davison Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts
1/2 cup vegetable oil
3 tsp. chili powder
2 tsp. ground cumin
3 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
6 to 8 drops Tabasco sauce
2 small red peppers, seeded and cut into 1/2-inch strips
2 small green pepper, seeded and cut into 1/2-inch strips
2 onions, thinly sliced

Directions:
Directions:
With sharp knife, cut chicken lengthwise into 1/2-inch wide slices; set aside. In large bowl, combine oil, chili powder, cumin, oregano, garlic powder, salt, pepper and Tabasco sauce. Mix well. Toss chicken in oil mixture until evenly coated. Cover. Marinate at room temperature several hours or refrigerate overnight. Over high heat, prepare skillet. Toss red and green pepper strips and onion with chicken mixture. Place in skillet. Stir. Cook until chicken is browned. Remove pan from heat. If desired, serve with warm flour tortillas, refried beans, shredded lettuce, chopped green onions, shredded cheese, guacamole, salsa or sour cream.

Personal Notes:
Personal Notes:
Beef flank or skirt steak may be substituted for chicken.

 

 

 

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