Yield: 4 servings
You’ve never had chicken fajitas as tasty as these! Adding Picaringa™ chilito gourmet seasoning to chicken as a marinade gives you a whole new range of flavor your family will crave. Of course we grill the fajitas in a perforated grill wok, but the skillet method is always an option. Great taste has never been easier!
INGREDIENTS:
- 2 boneless & skinless chicken breasts, cut in half
- 3 tablespoons Picaringa™ chilito gourmet seasoning
- 2/3 cup condensed milk
- Salt & pepper to taste
- 1 large red onion, sliced
- 3 large red, yellow & green bell pepper, seeded and cut into 3/4 inch wide strips
- 250g mushrooms caps, sliced thick
- Flour tortillas, hot salsa & sour cream (optional) to serve
- 3 tablespoons chopped chive as garnish
PREPARATION:
Mix the Picaringa™, condensed milk, salt & pepper in a large non-reactive bowl. Add chicken breasts and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
If using a skillet, heat 2 tablespoons oil over medium-high heat; if using a perforated grill wok, coat it slightly with non-stick oil spray and let it heat up over a medium-high grill. In any case, add onion and saute 2 minutes, until it becomes slightly translucid. Add bell peppers and mushrooms, season with salt & pepper and saute until vegetables are tender-crisp, about 5 minutes. Transfer the vegetables to a large glass baking dish & tent with foil to keep warm.
Remove the chicken from the marinade and drain; discard the marinade. Add chicken to the skillet or wok and sauté until cooked through, about 3 minutes per side. Cut chicken into 1-inch wide strips and combine with the vegetables. Serve as a pot-luck dish with warm tortillas, salsa and sour cream on the side. Remember you can always sprinkle some more Picaringa™ chilito gourmet seasoning, enjoy!