Steps to Make Color Cooked Chicken Thigh Inside

Chicken Fajitas With Colored Peppers

Line a rimmed baking sheet with foil and spray a wire rack with cooking spray.

Recipe Summary Chicken Fajitas With Colored Peppers

Delicious. Not too hot. Serve with salsa, guacamole, and sour cream.

Ingredients | Color Cooked Chicken Thigh Inside

¼ cup vegetable oil

¼ cup red wine vinegar

1 jalapeno pepper, seeded and chopped

2 tablespoons chopped fresh oregano

4 cloves garlic, minced

2 teaspoons seasoned salt

1 teaspoon ground cumin

2 large skinless, boneless chicken breasts, cut into 3-inch strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow pepper, cut into strips

1 red onion, cut into thin wedges

2 tablespoons vegetable oil, divided

16 (8 inch) flour tortillas

Directions

Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.

Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.

Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.

Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

Substitute 2 teaspoons dried oregano for the fresh oregano if desired.

Marinate chicken and vegetables in the refrigerator for up to 24 hours.

Info | Color Cooked Chicken Thigh Inside

prep: 35 mins cook: 10 mins additional: 30 mins total: 1 hr 15 mins Servings: 8 Yield: 16 fajitas

TAG : Chicken Fajitas With Colored Peppers

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pan-Fried,