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Blue Ribbon Chicken Fajitas
Blue Ribbon Chicken Fajitas
Beer and Chicken- together again
This has become one of my favorite recipes, both for ease of preparation and the accolades I receive when everyone digs in. The best part of the recipe is that it uses Pabst Blue Ribbon beer -and, hey, they don't just give away those blue ribbons...those are EARNED!
These fajitas are nearly fool proof and can be cooked on the stove top, the grill or even an open fire while camping (when that PBR tastes especially good). And don't worry about getting high end ingredients, either. I was able to buy everything here at a Super Wal-Mart and made the entire meal for about $20.
They don't just give away these blue ribbons...
- 2 bags (3 lb) Chicken tenderloins, Frozen is fine. Thaw before using
- 2 cans Pabst Blue Ribbon
- 1 cup Lemon Juice
- 2 Sazon seasoning packets, "con culantro y achiote"
- 5 tbs onion powder
- 5 tbs garlic powder
- 4 tbs salt
- 4 tbs pepper
- 3 Bell Peppers
- 2 large Red Onions
- 1 package (12 or more) 6-8" tortillas, corn or flour, your choice
- 1 package (8 oz) shredded "Mexican" cheese, Jack/Cheddar works as well
- 1 Avocado, not over ripe -firm with a little give
- 4 tbs vegetable oil
Put down the beer and let's cook!
- In a large, non-reactive bowl add the chicken, beer (!), lemon juice, Sazon packets, 3 tbs onion powder, 3 tbs garlic powder, 2 tbs pepper, 2 tbs salt. Stir together well...set in the refrigerator for 3 hours
- Drink a beer, relax for two hours
- Remove the top of green peppers, remove seeds and white part of the inner ribs. Cut in half lengthwise (top to bottom). For ease of preparation, I cut each half again. Cut lengthwise slices about 1/4" wide. These don't need to be exact, but longer pieces are better. Also, too thin pieces will become limp and soggy
- Peel the onions and cut off the top and bottom enough to remove the stem. Cut in half lengthwise (top to bottom). Place each half with the large, interior face don on the cutting board. Cut 1/4 inch wide strips down the length (as you did with the bell peppers). Don't worry about them separating all the way (some will be attached at one end and look like little onion fans)
- After 3 hours the chicken is ready to cook. It can be sauteed in a pan or put on the grill. Either way, as you remove the chicken to cook, keep the marinade, as it will become the sauce at the end.
- GRILL: Simply remove the tenderloins and grill over a medium fire until done. It will take about 3 minutes per side, depending upon the grill temperature. At any rate, test for doneness by cutting into the chicken a bit. It should be white with no pink.
- SAUTEE: In a large sautee pan, over medium-high heat, add a bit of oil. When it's running, add the tenderloins, 5 at a time (HINT: A crowded pan will not cook the meat well, it will create too much moisture and simply steam the meat). add a bit of the marinade as you cook (a few tablespoons ought to do it). Each pan should have the chicken cooked through in 5 minutes (cut into a piece or two to check. It should be white with no pink).
- Set the cooked chicken aside as they finish. When all the chicken is done, add about 2 cups of the marinade to the pan and let it reduce (boil down) by half. Pour this over the chicken as a sauce.
- While the chicken is cooking, you can have the veggies going at the same time.
- In a large pot (4 quart or larger, with a lid), heat the vegetable oil over medium high heat. Once the oil is running easily, reduce the heat to medium and add the peppers and onion, mixing to coat thoroughly in the oil.
- Add the rest of the garlic and onion powder, salt and pepper to the peppers and onions, slowly, mixing as you go so that they are evenly coated. Cover. Let cook for 5 minutes, then stir every few minutes to keep the veggies from burning. The veggies should be done in about 15 minutes. They should be lightly cooked with some give but still have a little crunch in the center; not limp and mushy.
- The tortillas can be heated in the microwave (I place them on a plate, cover with a paper towel and cook for 1 1/2 minutes), heated on the grill or in the oven (Heat oven to 375, place tortillas directly on the grates and cook for 3 minutes or until warm)
- Split the Avocado in two (using a sharp pairing knife, cut from top to bottom around the entire avocado). Grab the two halves, and, with a slight twisting motion (as if you were opening the lid of a jar), separate the halves. Looking at the meat, use a pairing knife from top to bottom to cut 1/4" slices. They may break a bit, but that's OK. The neater the better for presentation. Peel the avocado to get the slices out and put them on a plate.
- SERVING: On a large serving plate, place the veggies. Put the chicken right on top. On separate plates, present the tortillas, cheese and avocado.
- Ring the dinner bell! Enjoy!