pollo fajitas

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Filed Under:chicken,

Servs: 5  Prep: 15m  Cook: 10m  

"Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1 dash hot pepper sauce
  •   1 tablespoon soy sauce
  •   1 tablespoon cider vinegar
  •   1 green bell pepper, sliced
  •   1 tablespoon vegetable oil
  •   1 teaspoon chili powder
  •   1 tablespoon Worcestershire sauce
  •   1 clove garlic, minced
  •   1 1/2 pounds boneless, skinless chicken thighs, cut into strips
  •   1/2 lemon, juiced
  •   1 onion, thinly sliced

Instructions

    1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
    2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

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Location: SAN FRANCISCO, CA
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"'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables."
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