1/2 onion, halved and thinly sliced
1 tbsp. soy sauce
2 tsp ground cumin
2 tsp powdered red chilies
3 pickled jalapenos, chopped (optional)
2 cloves garlic, chopped
2 1/2 to 3 pounds chicken breasts, sliced into strips*
1/4 cup freshly squeezed lime juice
2 tbsp jalapeno pickling liquid
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 tbsp corn oil
Fresh cilantro sprigs | |
| Place the onion in the bottom of a mixing bowl. Mix in the spices, garlic, and jalapenos. Next, add the chicken strips. Pour lime juice and jalapeno liquid over all areas and toss to coat. Cover and refrigerate at least for one hour, but preferably overnight, turning to coat several times. Preheat skillet or wok until hot. Add the oil to coat the pan. Fajitas need to cook on very high heat in order to sear the outside but still leave the interior moist and juicy. Reserve the marinade and quickly cook the chicken, stir-frying until half done, then add vegetables. When the vegetables are cooked remove to a platter. Heat any remaining marinade in the pan until reduces to half and pour over the chicken and vegetables. Garnish with cilantrosprigs. To serve, have a several bowls of toppings to offer such as grated cheese, sour cream, guacamole, refried beans, etc. Have flour tortillas covered, which have been heated to warm. My version of this recipe is very simple. I cut the chicken with kitchen scissors and use red onion and an assortment of bell pepper, usually red, green and yellow. Then I use a pkg. mix from Lawry's for fajitas and let marinate overnight. This dish is a 916 pleaser when serving a crowd --- the colors are just magnificent. It is unfortunate that the peppers are sometimes hard to find other than in the summer but you can always freeze the mixture without the marinade to have it on hand.
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