I took care of the chicken: chopping, marinating, making love to, etc. Craig covered the guacamole and salsa, using some of his mom's Tastefully Simple tricks. Craig finished it off by sauteing the chicken and serving it up, while I whined about a cut on my foot to David who was plesantly simpathetic.
Chicken Fajitas: serves 4, from Food and Wine
2 chicken breasts, cut into strips
1 green bell pepper, also cut into strips
1/2 onion, sliced and separated into similarly sized slices
1 tablespoon cornstarch (we actually used flour)
1 teaspoon chili powder
1 teaspoon kosher salt or sea salt
pepper
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup water
juice from 1/2 a lime
olive oil
grated cheese, sour cream, salsa and/or guacamole to garnish
In a resealable plastic bag, toss, chicken, vegetables, spices, flour and water. Place in refrigerator for at least 10 minutes to marinate. Remove from fridge and saute on stovetop on medium heat using olive oil. Add more salt and pepper to taste. Cook until chicken is cooked through. Serve with warmed fajitas and cheese, sour cream, salsa and guac to garnish.
2 chicken breasts, cut into strips
1 green bell pepper, also cut into strips
1/2 onion, sliced and separated into similarly sized slices
1 tablespoon cornstarch (we actually used flour)
1 teaspoon chili powder
1 teaspoon kosher salt or sea salt
pepper
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup water
juice from 1/2 a lime
olive oil
grated cheese, sour cream, salsa and/or guacamole to garnish
In a resealable plastic bag, toss, chicken, vegetables, spices, flour and water. Place in refrigerator for at least 10 minutes to marinate. Remove from fridge and saute on stovetop on medium heat using olive oil. Add more salt and pepper to taste. Cook until chicken is cooked through. Serve with warmed fajitas and cheese, sour cream, salsa and guac to garnish.
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