Tuesday, January 12, 2010

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo


(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas
  • 1 Squash – cut into 1/4in wide strips
  • 1 Zucchini – cut into 1/4in wide strips
  • 1 lb Chicken breast – cut into fajita-style strips
  • 1 1/2 Cup Margarita mixer
  • 2 Tbsp olive oil
  • 2 Tbsp course salt
  • 2 Tbsp chili powder
  • 1 Cup Grated Mexican Cheeses (optional)
  • Sour cream (optional)
  • Flour tortillas
Simple Pico De Gallo
  • 1 Small Onion - finely chopped
  • 4 Roma Tomatoes or similar – diced
  • 1/3 Can Rotel Tomatoes w/ chilies
  • 1 Tbsp Dried Cilantro (fresh is better!)
 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

  • As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
  • If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning. 

2 comments:

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  2. Really enjoying your recipes here and this one makes my mouth water!The margarita-marinated chicken sounds amazing.I'd love to guide foodista readers to your site if you wont mind.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!

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