: Exquisite cook: Chicken fajita

Sunday, 18 September 2011

Chicken fajita

 6 chicken cutlets
 3 tablespoons vegetable oil
 1 teaspoon chili powder
 salt and ground pepper
 3 bell peppers (ribs and seeds removed), thinly sliced
 1 medium red onion, halved and thinly sliced
 4 garlic cloves, thinly sliced
 6 flour tortillas (6-inch)
 Fresh coriander leaves, for serving
 1/2 cup reduced-fat sour cream, for serving
 Lime wedges, for serving

1.Take a nonstick pan.Put 2 tablespoon oil in it.Heat it and then place the cutlets gently in it.Flame of stove should
not be very high.Sprinkle with chili powder, and season with salt and pepper.Cook until chicken is opaque throughout,
Remove from stove; set aside.

2.In another pan toss peppers, onion, garlic, and remaining tablespoon oil;season with salt and pepper.
cook until vegetables are crisp-tender and slightly charred,do not so much otherwise the colours of vegetables will b lost
 You have to cook 6 to 8 minutes.

3.Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until
 warm, about 1 minute. Transfer chicken and pepper mixture to a platter.
4.Decorate with corriander leaves,serve with sourcream,lime wedges and tortilla.

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