Side Pannel
Chicken Fajitas with Green Olive Cilantro Salsa
Chicken Fajitas with Green Olive Cilantro Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 18 Corn or 12 flour tortillas;
- -warmed or crisped just
- -before serving
- 2 1/2 lb Skinless; boneless chicken
- -breasts
- 1/4 md Onion
- 2 c Fresh orange juice
- 4 ts Olive oil; if frying
Directions
TOPPINGS
4 c Shredded lettuce
2 c Sour cream
Green Olive-Cilantro Salsa;
-(see below)
Fajitas Place a piece of waxed paper or plastic wrap on a counter top or
cutting board. Place 1 chicken breast on top and cover with another piece
of waxed paper or plastic wrap. With a mallet, pound the chicken breast 1/8
inch thick. Continue in the same way until all the breasts are flattened.
Set aside until ready to cook, or cover and refrigerate for up to 2 days.
When ready to cook the fajitas, finely grate the onion. In a large
nonreactive dish, mix the onion and its juice with the orange juice and
soy. Remove the waxed paper or plastic wrap, and place the chicken in the
onion-orange-soy mixture. Turn to coat both sides. Set aside to marinate
for at least 15 minutes and up to 45 minutes, turning once or twice.
If grilling, prepare a charcoal fire and allow the coals to burn until they
are mostly covered with white ash and a few red spots show through here and
there. This will take about 40 minutes. When the fire is ready, place the
chicken breasts on the grill rack, directly above the coals. Cook until no
longer pink, but still moist in the center, about
1 1/2 minutes on each side.
If frying, divide the oil between two large frying pans and set over
medium-heat until the oil begins to smoke. (You can use one frying pan to
save on dishes and cook the fajitas in several rounds.) Add as many chicken
breasts as will fit in one uncrowded layer. Cook until no longer pink but
still moist in the center, about 1 1/2 minutes on each side. Remove and
drain off any liquid from the pan. Continue cooking another round until all
the breasts are cooked. Cut the chicken into thin strips. To assemble,
place about 1/3 cup of chicken in the middle of a tortilla. Top with some
shredded lettuce, sour cream, and Green Olive-Cilantro Salsa. Fold and
serve.
4 c Shredded lettuce
2 c Sour cream
Green Olive-Cilantro Salsa;
-(see below)
Fajitas Place a piece of waxed paper or plastic wrap on a counter top or
cutting board. Place 1 chicken breast on top and cover with another piece
of waxed paper or plastic wrap. With a mallet, pound the chicken breast 1/8
inch thick. Continue in the same way until all the breasts are flattened.
Set aside until ready to cook, or cover and refrigerate for up to 2 days.
When ready to cook the fajitas, finely grate the onion. In a large
nonreactive dish, mix the onion and its juice with the orange juice and
soy. Remove the waxed paper or plastic wrap, and place the chicken in the
onion-orange-soy mixture. Turn to coat both sides. Set aside to marinate
for at least 15 minutes and up to 45 minutes, turning once or twice.
If grilling, prepare a charcoal fire and allow the coals to burn until they
are mostly covered with white ash and a few red spots show through here and
there. This will take about 40 minutes. When the fire is ready, place the
chicken breasts on the grill rack, directly above the coals. Cook until no
longer pink, but still moist in the center, about
1 1/2 minutes on each side.
If frying, divide the oil between two large frying pans and set over
medium-heat until the oil begins to smoke. (You can use one frying pan to
save on dishes and cook the fajitas in several rounds.) Add as many chicken
breasts as will fit in one uncrowded layer. Cook until no longer pink but
still moist in the center, about 1 1/2 minutes on each side. Remove and
drain off any liquid from the pan. Continue cooking another round until all
the breasts are cooked. Cut the chicken into thin strips. To assemble,
place about 1/3 cup of chicken in the middle of a tortilla. Top with some
shredded lettuce, sour cream, and Green Olive-Cilantro Salsa. Fold and
serve.
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