• NYT E-Z Dinner - 09

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:35:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Fajitas
    Categories: Poultry, Chiies, Herbs, Citrus, Vegetables
    Yield: 4 servings

    6 tb Olive oil
    1 Lime; zested, juiced
    2 Chipotles in adobo; coarse
    - chopped
    2 ts Ground cumin
    1 ts Smoked paprika
    Salt & black pepper
    1 1/2 lb Boned, skinned chicken; in
    - 1/2" slices
    3 Bell peppers; any
    - color/combination
    1 lg Red onion
    8 Flour tortillas; more as
    - needed

    Set the oven @ 425-|F/218-|C.

    In a medium bowl, stir together 4 tablespoons oil, the
    lime zest and juice, chipotle chiles, cumin and paprika
    with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add
    the chicken, toss to coat and set aside to marinate
    while you prepare the vegetables.

    Cut bell peppers in half lengthwise, remove stem and
    seeds and cut in 1/4" slices. Peel and halve the onion
    and cut it in 1/4" slices. On a sheet pan, toss the bell
    peppers and onion with the remaining 2 tablespoons oil,
    1/2 teaspoon salt and 1/4 teaspoon pepper.

    Gently shaking off excess marinade as you go, transfer
    the chicken to a second sheet pan. Roast the chicken and
    vegetables until the chicken is cooked through and the
    peppers are soft, 15 to 20 minutes.

    Once the chicken is out of the oven, move an oven rack
    close to the broiler. Turn on the broiler and transfer
    the sheet pan of vegetables to the rack. Broil until
    charred to your liking, 2 to 5 minutes.

    While the vegetables are broiling, place the tortillas
    directly on a free oven rack until warm, about 1 minute,
    flipping once halfway through. Wrap the tortillas in a
    kitchen towel or foil to keep them warm.

    Serve chicken and vegetables with tortillas and desired

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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