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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
For Marinated Chicken 2 pounds boneless skinless chicken breast 1 lemon, juiced 1 cup onion, thinly sliced 1 or two jalapeno peppers, thinly sliced 1 tablespoon dried oregano 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon chili powder 1 1/2 teaspoons salt 1 tablespoon Adobo seasoning (optional) 1/2 cup olive oil 1/4 cup apple cider vinegar 1/4 cup orange juice | For Serving Fajitas Taco sized flour tortillas Guacamole Pico De Gallo or Salsa Shredded Cheddar or Monterey Jack Refried Beans Fire roasted onions and peppers |
Step by Step Instructions
Combine ingredients for marinade together in a food processor and combine well.
Place chicken in a gallon size zip top bag and pour marinade over to cover.
Place spent lemon halves in with the chicken. Seal bag and massage to coat.
Allow chicken to marinate in the refrigerator for at least four hours or overnight. Don't go longer than 24 hours or the meat may begin to cook from the acid in the marinade.
Remove from marinade and cook over a hot grill 4 to 5 minutes per side or until a meat thermometer reads 160 degrees.
Remove from grill and allow chicken to rest for 10 minutes before slicing.
Slice chicken into thin pieces.
Serve with all the accompaniments you enjoy with fajitas!
Leftover meat may be saved in an airtight container and eaten within three days. It is great in salads or just out of hand or in a fajita the next day.
ENJOY!
Adobo Chicken Fajitas
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