Ingredients:
2/3 cups freshly squeezed orange juice
1-2 fresh jalapenos, stemmed & seeded
5 garlic cloves
1 tablespoon whole black peppercorn
1 tablespoon kosher salt
1/2 bunch cilantro
2 pounds boneless, skinless chicken breast
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large white conions, sliced
1 recipe Pico de Gallo (see recipe)
12 each small corn or flour tortillas
Procedure:
1. Combine 1/3 cup of the orange juice, the jalapenos, garlic, peppercorns, & salt. Puree until the peppercorns are completely crushed. Add cilantro and the remaining orange juice and puree until smooth.
2. In a glass bowl or plastic zip-lock bag, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Prepare grill. When the grill is hot, spray the grates with olive oil. Place chicken onto grill and cook until done. Remove from heat and let rest at room temperature for at least 5 minutes before slicing into strips.
4. While chicken is resting, heat saute pan with a little olive oil. When hot, add pepper and onion mixture. Cook on high heat until peppers and onions are crisp-tender. Season with salt and pepper.
Serve with corn or flour tortillas, pico de gallo & guacamole.
Pico de Gallo
2/3 cups freshly squeezed orange juice
1-2 fresh jalapenos, stemmed & seeded
5 garlic cloves
1 tablespoon whole black peppercorn
1 tablespoon kosher salt
1/2 bunch cilantro
2 pounds boneless, skinless chicken breast
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large white conions, sliced
1 recipe Pico de Gallo (see recipe)
12 each small corn or flour tortillas
Procedure:
1. Combine 1/3 cup of the orange juice, the jalapenos, garlic, peppercorns, & salt. Puree until the peppercorns are completely crushed. Add cilantro and the remaining orange juice and puree until smooth.
2. In a glass bowl or plastic zip-lock bag, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Prepare grill. When the grill is hot, spray the grates with olive oil. Place chicken onto grill and cook until done. Remove from heat and let rest at room temperature for at least 5 minutes before slicing into strips.
4. While chicken is resting, heat saute pan with a little olive oil. When hot, add pepper and onion mixture. Cook on high heat until peppers and onions are crisp-tender. Season with salt and pepper.
Serve with corn or flour tortillas, pico de gallo & guacamole.
Pico de Gallo
Ingredient:
1/4 cup white onion, diced
1/4 cup rough chopped cilantro
3 fresh jalapeno peppers, stemmed, seeded & roughly chopped
2 ripe medium tomatoes, diced
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lime
Combine all ingredients and stir to mix. Serve with Citrus & Herb marinated Chicken Fajitas or with your favorite tortilla chip.
Makes about 2 cups
1/4 cup white onion, diced
1/4 cup rough chopped cilantro
3 fresh jalapeno peppers, stemmed, seeded & roughly chopped
2 ripe medium tomatoes, diced
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lime
Combine all ingredients and stir to mix. Serve with Citrus & Herb marinated Chicken Fajitas or with your favorite tortilla chip.
Makes about 2 cups
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