Title: Chicken Fajitas
Categories: Poultry
Yield: 8 Servings

4 Chicken breast halves
1 md Onion; quartered
1 Lemon; quartered
1/2 ts Freshly ground black pepper
1/4 c Orange juice
3 Cloves garlic (large);
-crushed
1 1/2 ts Chili powder
1/2 ts Oregano
Salt to taste
2 ts Cooking oil
Accompaniments: fresh
-chopped tomatoes; sliced
-onions; guacamole; salsa;
-refried beans; grated
-cheese

In a large saucepan, place chicken, onion, lemon, and pepper. Cover with
water. Bring to a boil; reduce heat and simmer, covered, 30 to 40 minutes
or until chicken is tender. Reserve 2 Tsp broth. Drain chicken breasts and
cool. Remove and discard skin and bones. Cut chicken into narrow strips.

In a small bowl, stir together orange juice, reserved broth, garlic, chili
powder, oregano, and salt. Coat chicken pieces with mixture. Cover and
let marinate in the refrigerator at least 2 hours [overnight is fine, too].

Heat oil in skillet over medium heat. Add chicken and cook about 5
minutes or until heated through, turning as needed.

Serve in warm flour tortillas with any or all of the following
accompaniments: Fresh chopped tomatoes; sliced onions; guacamole; salsa;
refried beans; grated cheese.

AT986@FREENET.CARLETON.CA

(WARD TOMLINSON)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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