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Title: Chicken Fajitas
Categories: Chicken, Mexican
Yield: 6 Servings

3 Skinless; boneless chicken
-breasts
2 Limes; juice and finely
-grated zest of
2 tb Caster sugar (30 ml)
2 ts Dried oregano (10 ml)
1/2 ts Cayenne pepper (2.5 ml)
1 ts Ground cinnamon (5 ml)
2 Onions
3 Peppers (red, yellow,
-green)
3 tb Vegetable oil (45 ml)
Guacamole; salsa, and sour
-cream to serve

Slice the chicken breasts into 2 cm / 3/4" wide strips and place
these in a large bowl. Add the lime rind and juice, sugar, oregano,
cayenne, and cinnamon. Mix thoroughly. Set aside to marinate for at
least 30 minutes.

Cut the onions in half and slice them thinly. Cut the peppers in half,
remove the cores and seeds, then slice the flesh into 1 cm / 1/2" wide
strips.

Heat a large frying pan or griddle and warm each tortilla in turn for
about 1 minute on each side or until the surface colors and begins to
blister. Keep the cooked tortillas warm and pliable by wrapping them
in a clean, dry dish towel.

Heat the oil in a large frying pan. Stir-fry the marinated chicken
for 5 to 6 minutes, then add the peppers and onions and cook for 3 to
4 minutes more, until the chicken strips are cooked through and the
vegetables are soft and tender, but still juicy.

Spoon the chicken mixture into a serving bowl and take it to the
table with the cooked tortillas, guacamole, salsa and sour cream.
Keep the tortillas wrapped and warm.

To serve, each guest takes a warm tortilla, spreads it with a little
salsa, adds a spoonful of guacamole and piles some of the chicken
mixture in the center. The final touch is to add a small dollop of
sour cream. The tortilla is then folded over the filling and eaten in
the hand.

Recipe by Gino D'Acampo

Recipe FROM: <https://therapy-cooking.livejournal.com/5918.html>

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