Monday, July 18, 2011

Chicken Fajitas

This past weekend, my friend and I decided to cook for all our guy friends. I found a recipe for chicken fajitas and they were probably the best I've ever had. I'm definitely sticking to this recipe from now on. Fajitas are great for entertaining because they are easy to make and can feed a lot of people. This particular marinade gives a ton of flavor to the chicken. Marinate over night and it would taste even better!

2 tablespoon gluten free Worcestershire sauce
2 tablespoon cider vinegar
2 tablespoon gluten free soy sauce
2 teaspoons chili powder
1 teaspoon of chilli flakes
2 cloves garlic, minced
a large dash hot pepper sauce (make sure it's GF)
1 1/2 pounds chicken breasts, cut into strips
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 lemon, juiced

For the toppings,
warmed tortillas*, sour cream, GF salsa, and shredded lettuce

*If you can't have gluten, buy a pack of corn tortillas. If you have gluten eaters, you should also buy flour tortillas. The chances that someone would want a corn tortilla over a flour one is unlikely. I personally do not like the flavor or texture of corn tortillas so I just make a salad out of all the ingredients for myself.

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, chili flakes, garlic, and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours or overnight.

Heat olive oil in large skillet over medium-high heat. Add chicken to pan and saute for about 5 minutes. Make sure you don't over crowd the skillet otherwise the chicken will steam instead of brown.

Meanwhile, heat a wok on medium heat and add all the veggies. Once the chicken is done, take remaining juices left from skillet and poor over the vegetables. Cook until soft.

Squeeze the juice of one lemon over chicken and toss. Serve with cheese, salsa, sour cream, and lettuce.

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