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Serves 6 / Preparation time 15 min. / cooking time 1o min.
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Preparation Chop the vegetables. De-seed the 3 different coloured peppers. Thinly slice them and the onions and put them aside on a plate. Prepare the chicken Slice the chicken breasts into thin strips, about 3cm long. Make the marinade. Grate the rind of one of the limes into a bowl then squeeze the juice from both. Into this, add the caster sugar, oregano, cayenne, cinnamon and season with salt and pepper. Mix together well. Marinate the chicken. Add the chicken strips and mix until all the pieces are coated. Set aside to marinate for at least 30 minutes – however, the longer you can leave it, the more the juices will soak in. Cook the chicken. Heat the oil in the pan or griddle over a high temperature until smoking hot. Add the chicken and the marinade and cook until tender. This will take approximately 4-5 minutes. Add the vegetables. Stir in the peppers and onions and cook for 3 more minutes until the vegetables are soft. Taste and adjust the seasoning if needed. Garnish and serve. Garnish with chopped parsley and serve the Mexican way. Put the chicken mixture into a warmed floury-tortilla, then add a spoonful of guacamole, sour cream and tomato salsa and roll it up. |
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hicken Fajitas
