Pollo Fajitas
World Cuisine Latin American Mexican
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.
Servings per recipe: 5
Calories per serving: 210
Preparation time: 15m
Total cooking time: 55m
Ingredients:
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili powder
- 1 clove garlic, minced
- 1 dash hot pepper sauce
- 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 lemon, juiced
Directions:
- 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.
Nutrion facts:
| Total Fat | 8.3g | 13% |
| Saturated Fat | 2.0g | |
| Cholesterol | 113mg | 38% |
| Sodium | 344mg | 14% |
| Potassium | 453mg | 13% |
| Total Carbohydrates | 5.7g | 2% |
| Dietary Fiber | 1.5g | 6% |
| Protein | 27.6g | 55% |
| Sugars | 2g | |
| Vitamin A | 340IU | |
| Vitamin C | 30mg | |
| Calcium | 35mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 14mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 42mg | |
| Folate | 22mcg |
