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Mango
Chicken Fajitas (serves four)
This dinner is so easy
to make and so good that it has become one of our "staple" meals.
For variation or if serving a crowd, you can add steak and/or shrimp. To
cut down preparation time in the evening, marinate the chicken and
slice the peppers and onions in the morning.
You will need:
- 4 boneless, skinless chicken
breasts cut into strips.
- Two to three bell peppers-I
use an assortment of red, yellow and green- cut into 1/4 inch by
2 inch long strips.
- One medium yellow onion.
Cut in half then slice.
- One jar Rainforest Organic
Mango Tropical Sauce.
- One tablespoon oil
- Two cups white basmati rice.
- One to two 15 oz cans of
black beans.
- 10-12 Packaged tortillas-flour
or corn. I use both.
- Assorted condiments such
as: Salsa, hot sauces, guacamole, sour cream or plain yogurt.
Suggestions: Cholula hot
sauce, S'ole jalapeno pepper sauce, Goldwaters Verde Mesa Tomatilla
Salsa.
Instructions:
- Marinate the sliced chicken
breasts with about 3/4 cup of the mango sauce. Anywhere from one
hour to overnight is fine.
- Prepare the basmati rice.
Bring 3 1/2 cups water to a boil add rice, stir then reduce heat
to low and simmer covered for 20 minutes. Turn off or leave on very low until ready to serve.
- Pour cans of black beans
including the liquid into a pan for heating. Heat at last minute.
- Slice the peppers and onions.
- Wrap tortillas in tin foil-about
5 per batch and place in 300 degree oven. After about fifteen minutes
reduce oven to 200.
- Heat the oil in a large
frying pan over med-high heat, sauté the peppers and onions
together until soft about 5 minutes. Add the chicken and sauté everything
together for about 5 to 7 more minutes or until the chicken is cooked
through. Add more mango sauce while cooking.
- Each person will fill their
own warm tortillas with the fajita mixture adding condiments to taste. Serve the black beans over the rice and
add hot sauces to taste. You may want to put a little rice and beans
in the tortilla as well.
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