Chicken fajitas

I am not sure how authentic this is, but it sure tastes good. Serves 4.

6 boneless, skinless chicken thighs (tastier and juicier than breast meat, cheaper too!)
****
1/3 c beer
1/3 c freshly squeezed lime juice
1 TB brown sugar
1 TB Worcestershire sauce
1 TB olive oil
1 tsp ground cumin
1/2 tsp salt
****
1 large or 2 small green bell peppers
1 large or 2 small onions
8 large flour tortillas

Condiments:

Pico de gallo and/or salsa
Sour cream
Grated cheese (cheddar, Monterey jack, etc)
Guacamole

Mix all ingredients between the **** to make the marinade. Mix with chicken and refrigerate, stirring once in a while, for at least several hours. Peel, half, and slice the onions. Cut peppers in half, remove seeds and ribs, and slice thinly. Drain chicken and discard marinade. Cut chicken into bite-size pieces. Sauté peppers and onions in 1 TB oil over medium heat, stirring frequently, until the onions are lightly browned. Remove from pan and set aside. Add another 1 TB oil to the pan and increase heat to high. When very hot add chicken pieces and cook until done, stirring occasionally. Heat tortillas by placing them, one at a time, into a dry, hot frying pan for 5-10 second on each side. Put some chicken and onion/pepper mixture on a tortilla, garnish as desired, roll up and eat!

Explore posts in the same categories: Ethnic, Poultry

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