Title: Arizona Chicken Fajitas
Categories: Poultry
Yield: 4 Servings
| 1/2 | c | Oil |
| 1/2 | c | Lime juice |
| 1 | c | Tequila |
| 1/4 | c | Tomato paste |
| 2 | | Garlic cloves |
| 1 | | Jalapeno chili |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1 1/2 | lb | Chicken breast |
| 10 | | Flour tortillas |
| 3 | tb | Oil |
| 1 | | Bell pepper |
| 1 | | Onion |
| 1 | | Tomato |
| | | Sour cream |
Mince garlic. Cut bell pepper and onion into strips. Cut tomato into
chunks. In a glass bowl or baking dish, combine 1/2 cup oil, lime juice,
tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6
hours or overnight. Preheat oven to 350F. Wrap tortillas in aluminum foil.
Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a
large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and
cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add
bell pepper and onion and cook 3 minutes more, just until vegetables are
crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and
cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch By on