I love mexican food. I like the vibrant colors and the layers of flavors.I have quite a few mexican recipes that are staples in my regular menu. I have already shared the mexican rice recipe with you and today I’m here to share my fajita recipe with you. The marinade will give the chicken a wonderful spectrum of flavors, a bit of a tang from the lemons, the aromatic trace of orange juice, the earthy hint of oregano, some smooky-ness from the paprika and if you are not drooling yet add some guacamole , sharp shedder and a warm tortilla and get ready to taste the best fajita ever.
Chicken fajita with deconstructed guacamole recipe adapted from Tyler Florance
1 orange, juiced
2 limes, juiced
3 tablespoons olive oil
2 garlic clove, roughly chopped
1 tablespoon ketchup
3 tablespoon roughly chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
2 chicken breasts cut into strips
Salt and pepper
1/2 red bell pepper, thinly sliced
1/2 green pepper thinly sliced
1/2 yellow pepper thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
flour tortillas, warm
Shredded sharp cheddar
Guacamole, recipe follows
Directions
In a small bowl combine all the marinade ingredients.Add the chicken and toss to coat. Refrigerate from 2 to 4 hours to allow the chicken to absorb the flavors.
Drain part of the marinade from the chicken. Grill the chicken on the grill or if making it stove top like I did lightly oil a pan add the chicken to the pan and stir occasionally untill the chicken in done.
Remove the chicken from the pan and add the onions, stir for 2 minutes then add the pepper and stir for 5-7 minutes.Add the chicken back and stir for 1-2 minutes.
While the peppers and onions are cooking, heat up the tortillas. Wrap the tortillas in tin foil and place them in the oven (180 C)for 5 minutes.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
المقادير
دجاج مسحب مقطع شرائح
خلطه النقع
عصير برتقاله
عصير ليمونه
4 ملاعق زيت زيتون
ملعقه كتشب
2 فص ثوم
3 ملعقه كبيره بقدونس مفروم
1 ملعقه صغيره كمون
1ملعقه صغيره ملح
1 ملعقه صغيره بابريكا
ملعقه صغيره زعتر ناشف
بصل جوانح
فلفل ملون جوانح
اخلطي مقادير النقع و دعي الدجاج ساعتين على الاقل او من الليله السابقه
ضعي قليل من الزبده في طنجره و ضعي الدجاج و خلطه النقع و حركي حتي يستوي الدجاج و يتحمر و يتشرب الخليط
انشلي الدجاج
اضيفي البصل لنفس الطنجره و قلبي حتى يذبل قليلا
اضيفي اللفلفل و قلبي حتى يذبل قليلا
انا اجد ان يبقى في الخضار بعض القرمشه يضيف مزيد من المتعه للسندويش
اعيدي الدجاج و قلبي الكل قليلا
الان الفاهيتا جاهزه
قدميها مع الرز لو احببتي او لفيها سندويشات بخبز الفينو
و لكن الطريقه الاصليه تتطلب لفها بخبز التورتيلا
في الخبز بورق القصدير و ادخليه الفرن 5 دقائق
او لفيه بورق الزبده و ضعيه في الميكرويف 45 ثانيه
بامكانك دهن التورتيلا بالغواكمولي او المايونيز
انا احبها بلا اضافات
ضعي الفاهيتا و لفيها
بامكانك ايضا اضافه بعض الجبنه الشدر المبشوره
فوق الدجاج
ادهنيها ببعض الزيت
حمريها بالفرن
و استمتعي باروع فاهيتا
Guacamole:
2 ripe avocados
1 lemon, juiced
1/2 small onion, chopped
1 tomato chopped
1 small garlic clove, minced
Fresh cilantro leaves, roughly chopped
Salt and pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with the lemon juice, salt and pepper using a fork, leaving them still a bit chunky.
layer the tomatoes on top of the avocados followed by the onions and parsley.
To serve spread some guacamole on the warm tortilla, add the chicken onion and pepper, sprinkle with come shredded cheese if you like and wrap.
I like to brush my tortilla with some oil and then I place them under the broiler until they are crisp, but this is just a personal preference
Chef in disguise 