Fw: Not Your Ordinary Chicken Dinner( and she is at it again (debbi brant)

[Guest guest]

Subject: Not Your Ordinary Chicken DinnerTo: jewishbaby2010@...Date: Wednesday, June 23, 2010, 3:09 PM

Make it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Chicken Fajitas with Red Pepper, Onion & Lime

While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken thighs stands up well to intense flavors like the cumin, red pepper, and lime in this quick and easy dish.Serves four.What You'll Need1-1/2 tsp. chili powder1-1/4 tsp. ground cuminKosher salt and freshly ground black pepper6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat2 Tbs. canola, vegetable, or corn oil1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long3 medium cloves garlic, minced1 Tbs. fresh lime juiceTwelve 5- to 6-inch corn tortillas1-1/2 cups crumbled queso fresco or grated Monterey Jack cheeseMake it a meal: Serve with Grilled Corn on the Cob with Lime-Cayenne Butter.

More Chicken Recipes

More Mexican Recipes

All Recipes

Fine Cooking Magazine

Subscribe

Renew

Give a Gift

2009 Fine Cooking Magazine Archive DVD-ROM

102 Issues of Fine Cooking on a single disc

more info

63 South Main Street, Newtown CT 06470

You received this message because you are a Taunton customer or have registered at Taunton.com.

This email was sent to you by The Taunton Press.

Click here to update your email preferences.