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Drain the marinated chicken in a wire mesh strainer set over a bowl. Discard the marinade. Add olive oil to 3.5-quart braiser or large skillet over medium-high heat.
Chicken Fajitas. This classic Tex-Mex ... They're super-tender thanks to a tasty duo of coconut milk and tenderizing pineapple juice in the marinade. Hot tip: Boil the marinade down into a sauce ...
Chicken & Broccoli. This fast and easy one-pot chicken and broccoli recipe is coated in a sweet and savory sauce with plenty of ginger and garlic for a weeknight dinner that beats take-out. This ...
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package.
The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright. View Recipe
Cecina – In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada). [2] Milanesas – Chicken, beef, and a pork breaded fried bisteces
Chicken Fajita Casserole. In this casserole, seasoned chicken breast is nestled into fire-roasted tomato rice before being topped with strips of jalapeño, bell pepper, and sweet red onion, then ...
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