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Chicken Fajitas
2014-09-03
https://www.metro.ca/userfiles/image/recipes/fajitas-au-poulet-10172.jpg
PT20M
PT00M
PT40M
Peel and cut onions into bite size strips by slicing in half through root end, then thinly slicing each half; separate into strips and set aside.Seed peppers and slice into julienne strips; set aside separately.Slice chicken into 1/3-inch (8 mm) wide strips.Blend together cumin, coriander, chili powder and cayenne; set aside.In large, wide saucepan or deep frying pan, heat oil over high heat.Add onions and stir, gradually sprinkling with 2 tsp. (10 mL) of blended seasonings; stir until evenly coated. Add chicken broth.Cook, uncovered, over high heat for about 10 minutes, stirring frequently, until onions are soft and broth is reduced to about 1/3 cup (75 mL).Using slotted spoon, remove onions to dish.Immediately add chicken and pepper strips to broth remaining in pan; sprinkle with remaining seasonings.Cook, stirring, over medium-high heat until chicken is no longer pink and most of the liquid is reduced, about 2 minutes.Stir in onions just until hot.Squeeze lime juice over top (if using).Stir and turn on large heated platter.Sprinkle with coriander.Spoon chicken mixture into centre of warm tortillas.Top with salsa, chopped avocado and sour cream if desired.Fold tortilla over filling and enjoy!
6
Foodland Ontario
3
8
5
1
4 medium onions
2 small sweet peppers (preferably 1 red and 1 green)
1 lb (500 g) skinned boneless chicken breasts (about 4)
2 tsp. (10 mL) ground cumin
1 tsp. (5 mL) ground coriander
1 tsp. (5 mL) chili powder
1/4 tsp. (1 mL) cayenne pepper
1 Tbsp. (15 mL) vegetable oil
1x10 oz (1x284 ml) condensed chicken broth
1 lime (optional)
1/2 cup (125 mL) coarsely chopped fresh coriander or Italian parsley
8 large four tortillas, warmed
salsa, chopped avocado and sour cream (optional)
Chicken Fajitas
6
servings
0:20
Preparation
0:00
COOKING
0:40
TOTAL TIME
Ingredients
-
4
medium onions
-
2
small sweet peppers (preferably 1 red and 1 green)
-
1 lb
(500 g)skinned boneless chicken breasts (about 4)
-
2 tsp.
(10 mL)ground cumin
-
1 tsp.
(5 mL)ground coriander
-
1 tsp.
(5 mL)chili powder
-
1/4 tsp.
(1 mL)cayenne pepper
-
1 Tbsp.
(15 mL)vegetable oil
-
1x10 oz
(1x284 ml)condensed chicken broth
-
1
lime (optional)
-
1/2 cup
(125 mL)coarsely chopped fresh coriander or Italian parsley
-
8
large four tortillas, warmed
-
salsa, chopped avocado and sour cream (optional)
Preparation
Peel and cut onions into bite size strips by slicing in half through root end, then thinly slicing each half; separate into strips and set aside.
Seed peppers and slice into julienne strips; set aside separately.
Slice chicken into 1/3-inch (8 mm) wide strips.
Blend together cumin, coriander, chili powder and cayenne; set aside.
In large, wide saucepan or deep frying pan, heat oil over high heat.
Add onions and stir, gradually sprinkling with 2 tsp. (10 mL) of blended seasonings; stir until evenly coated. Add chicken broth.
Cook, uncovered, over high heat for about 10 minutes, stirring frequently, until onions are soft and broth is reduced to about 1/3 cup (75 mL).
Using slotted spoon, remove onions to dish.
Immediately add chicken and pepper strips to broth remaining in pan; sprinkle with remaining seasonings.
Cook, stirring, over medium-high heat until chicken is no longer pink and most of the liquid is reduced, about 2 minutes.
Stir in onions just until hot.
Squeeze lime juice over top (if using).
Stir and turn on large heated platter.
Sprinkle with coriander.
Spoon chicken mixture into centre of warm tortillas.
Top with salsa, chopped avocado and sour cream if desired.
Fold tortilla over filling and enjoy!
Source :
Foodland Ontario
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
