Made jerk-chicken fajitas tonight! Yay. Sooo good. And enough for lunch and dinner tomorrow, too. Now it’s to the shower to wash off the chlorine (it can’t be good for the skin.)
Ah, the trials and tribulations of hitting the hot tub. 😀
Made jerk-chicken fajitas tonight! Yay. Sooo good. And enough for lunch and dinner tomorrow, too. Now it’s to the shower to wash off the chlorine (it can’t be good for the skin.)
Ah, the trials and tribulations of hitting the hot tub. 😀
Comments
4 responses to “Fajitalalala”
yummy!
can you share the recipe?
But of course 🙂 It’s super simple, takes about an hour cooking time and an hour prep (most of which is waiting).
Krishen’s Jerk Chicken Fajitas
1 yellow pepper
1 green pepper
1 pound chicken breast
Jerk Chicken marinade
flour tortillas
light sour cream
shredded jack/cheddar cheese
1 medium tomato
lettuce (pre-shredded is best)
1. Chop the chicken into 1/2 inch cubes and place in container. Add marinade, mix well, allow to sit for about an hour.
2. While chicken is marinating, wash your cutting board thoroughly and chop the yellow and green pepper into lengthwise strips (see picture). Also dice the tomato and set aside.
3. After marinating has finished (I usually wait about an hour, but the longer the better), add chicken cubes AND marinade mixture to frying pan on medium heat. Allow chicken to brown; cook until the insides are no longer pink (should take about 10-15 minutes).
4. Add yellow and green peppers directly on top of chicken-marinade mixture in the frying pan. You may need to add a little water at this point if things are getting dry; don’t add too much. Mix the peppers in well with the chicken and cover.
5. Simmer on medium-low heat until the peppers have been cooked (should take about 5-10 minutes), stirring occasionally. Remove from heat (but keep lid on).
6. The tortillas — heat one (or more, depending on how many people you have) up. This will prevent them from falling apart so easily when you go to roll up your fajita. If you have a microwave, I recommend nuking it for about 10 seconds. I’ve got a 1000w microwave, so make adjustments for yours accordingly. Heating them up on a pan on the stop top works equally well.
7. Spread a thin layer of sour cream in a line in the center of the tortilla. Add a sufficient amount of jerk-chicken-pepper mixture, being careful to keep it arranged in a line. Add the shredded cheddar next. With any luck the chicken-pepper mixture is still hot enough to melt the cheese…. mmmm! Then add lettuce, then the diced tomato.
8. Roll and enjoy!
Goes well with copious amounts of sour cream. 🙂 Serves about six, any leftovers keep very well; just put the remaining chicken-pepper mixture in the fridge and reheat the next time you want it. If you can keep it around for this long, should stay good for four days if not longer! 😀
mmmm!
mmm that looks good.. going to have try this!