My favourite chicken recipe
Chicken Fajitas
From the Meat Lovers Cookbook
Ingredients:
4 boneless skinless chicken breasts (they'll tell you this "serves 4." No, it serves 6. Or 8. Or at least Two Patricks worth of appetite. And those of you who have ever watched him eat, you know that's saying something!)
2 red peppers seeded and cut into strips
Marinade:
3 tbs. olive oil
3 tbs. maple syrup
1 tbs. red wine vinegar
2 cloves garlic, crushed (but in my world, I usually double the garlic called for in any recipe)
2 tsp. dried red chile flakes
For serving:
Tortillas (follow the link to a surprisingly easy and WAAAY cheaper way to eat tortillas! Mmm!)
Shredded cheese
Shredded lettuce
Sour cream
Salsa
... and, well, whatever else you like. {Baby Appleseed says "Guacamole, Mama!"}
1. To make marinade, place the oil, maple syrup, vinegar, garlic, oregano, chile flakes and salt and pepper to taste in a shallow dish. Mix well.
2. Slice the chicken across the grain (I don't know what that means, so I just sliced it any ol' way) into 1 inch pieces. Toss in marinade until well coated. Cover and refrigerate for 2-3 hours.
3. Heat a frying pan until hot. Place chicken in the pan and cook over medium-high heat for 3-4 minutes on each side, until chicken is cooked through. Transfer to a warmed plate.
4. Add red peppers, skin side down, and cook 2 minutes on each side. Transfer to plate with chicken.
5. Put the cooked chicken and the peppers into tortillas with your favourite fixins, wrap and EAT. Oh yes, and ENJOY.
* * * * *
This is very easy to make, it just take a bit of advance planning to get it marinaded. But it's worth it. Mmm.
From the Meat Lovers Cookbook
Ingredients:
4 boneless skinless chicken breasts (they'll tell you this "serves 4." No, it serves 6. Or 8. Or at least Two Patricks worth of appetite. And those of you who have ever watched him eat, you know that's saying something!)
2 red peppers seeded and cut into strips
Marinade:
3 tbs. olive oil
3 tbs. maple syrup
1 tbs. red wine vinegar
2 cloves garlic, crushed (but in my world, I usually double the garlic called for in any recipe)
2 tsp. dried red chile flakes
For serving:
Tortillas (follow the link to a surprisingly easy and WAAAY cheaper way to eat tortillas! Mmm!)
Shredded cheese
Shredded lettuce
Sour cream
Salsa
... and, well, whatever else you like. {Baby Appleseed says "Guacamole, Mama!"}
1. To make marinade, place the oil, maple syrup, vinegar, garlic, oregano, chile flakes and salt and pepper to taste in a shallow dish. Mix well.
2. Slice the chicken across the grain (I don't know what that means, so I just sliced it any ol' way) into 1 inch pieces. Toss in marinade until well coated. Cover and refrigerate for 2-3 hours.
3. Heat a frying pan until hot. Place chicken in the pan and cook over medium-high heat for 3-4 minutes on each side, until chicken is cooked through. Transfer to a warmed plate.
4. Add red peppers, skin side down, and cook 2 minutes on each side. Transfer to plate with chicken.
5. Put the cooked chicken and the peppers into tortillas with your favourite fixins, wrap and EAT. Oh yes, and ENJOY.
* * * * *
This is very easy to make, it just take a bit of advance planning to get it marinaded. But it's worth it. Mmm.
sooooo happy you posted this recipe! for that was a truly delicious meal :D Thank you again for being such a lovely hostess
ReplyDeleteUp next...the cake recipe? and please please the icing recipe! It came out awesome.
YAY! I *heart* this recipe, too. :D And thanks for making it for us again!
ReplyDeleteThis sounds really delicious! It is now on my short list of 'must try soon' recipes. I hope you are feeling well and staying out of this storm! Hope to see you soon :)
ReplyDelete