Easy Fajita Recipe to Effortlessly Celebrate Cinco De Mayo! – – canola oil, lime juice, garlic (crushed), fajita
| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup canola oil
- 1/3 cup lime juice
- 2 cloves garlic crushed
- 3 tsp fajita seasoning
- 1/2 tsp kosher salt
- 1 red pepper sliced
- 1 onion sliced
- 1 pound boneless chicken breasts sliced in 1/2 horizontally
- 5 sirloin steak tip strips
- 8 flour tortillas
- 1/2 head iceberg lettuce shredded
- 1 cup mexican mixed cheese pre-shredded
Ingredients
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Instructions
- In a small bowl, combine marinade. Whisk together oil, lime, garlic, fajita seasoning, and salt. Set aside.
- In a gallon-sized ziptop bag, add chicken, beef, vegetables and 1/3 cup of marinade.
- Place the bag in the fridge for 30 minutes-2 hours.
- Grill your ingredients on an outdoor or indoor grill. Baste with remaining marinade while grilling.
- Serve with warm tortillas, lettuce, cheese, and whatever else fixings you like.
- Enjoy!
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Chicken Cacciatore – – olive oil, bone-in chicken breasts, mushrooms (chopped), chopped, red pepper (sliced), green pepper (sliced),
| Prep Time | 15 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
servings
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Ingredients
- 3 tbsp olive oil
- 3 bone-in chicken breasts
- 8 ounces mushrooms chopped
- 1 onion chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 3 cloves garlic crushed
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 28 ounce can crushed tomatoes
- 14.5 ounces diced tomatoes in tomato juice
- 1/2 cup black olives pitted and chopped
- 2 tsp capers
- salt and pepper to taste
Ingredients
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Instructions
- Heat olive oil in a heavy bottom pan on medium-high heat.
- Generously season chicken on both sides with salt and pepper.
- Place chicken in the pan, skin side down.
- Cook 5 minutes until chicken is golden brown. Turn over and cook another 5 minutes on other side.
- Remove chicken from pan and set aside.
- Add peppers, onions, mushrooms, and garlic to pan. Saute 5 minutes until they start to become tender.
- Season with salt and pepper.
- Add the wine and cook 3 minutes until reduced by 1/2.
- Add diced tomatoes, chicken stock, capers, olives, and crushed tomatoes. Stir.
- Add chicken back into the pan with the sauce. Turn heat down to low. Cover, leaving cover slightly askew, and cook for 1 hour.
- Remove chicken from the pan again. Remove the skin and bone and cut into chunks.
- Add the chicken chunks back into pan. Stir, cover, and cook for 30 minutes.
- Enjoy!
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