Tuesday, January 25, 2005

Fajitas - Sante Fe Style



Let the Assembly Begin!

Chicken marinade:

1 medium onion chopped
3 cloves garlic
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 teaspoons dried oregano
1 can chopped green chilies
1/2 teaspoon ancho chili powder
orange juice (enough to cover chicken pieces in marinating dish)

Place 3-4 large chicken breasts in a deep casserole that leaves little room around the edges open. Rub spices on top of chicken. Drain chilies and place on top. Pour just enough orange juice over to cover the chicken pieces and marinate 24 hours covered, turning once. Drain marinade retaining chilies and onion. Grill with the remaining chilies added to the top of the breasts after turning.

Coleslaw.

1 head cabbage, (about 1 pound) outer layer removed and chopped.
1 medium cucumber, peeled and slivered
2 medium peppers, orange, red or yellow or a combination thereof, as desired, slivered or diced.
2 celery ribs thinly sliced
1 carrot shredded
4 tablespoons freshly squeezed key lime juice
2 tablespoons apple cider vinegar
1/2 to 1 and 1/2 teaspoons Tabasco (I used the whole amount, too much heat if you're just going to eat on its own but as a garnish for the fajitas, VERY good)
1/4 cup sugar (or natural sugar substitute for my diabetic readers)
1 teaspoon salt.


Combine the vegetables. Combine the non veggie ingredients and stir until the sugar is dissolved (this seems like a lot of sugar but it makes a LARGE bowl of coleslaw). Pour the dressing over the veggies and toss to coat about 20 minutes before serving. This does NOT keep well so cut in half if just a few folks over for supper.

Easy Cheesy Spanish Rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked rice (regular or whole grain but NOT instant)
2 cups chicken broth (I make my own to cut down on the salt)
1 cup mild Salsa (I like Mrs. Renfro's)
2/3 cup shredded regular or low fat cheddar

Directions
1.Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2.Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes (or as per rice package directions, some take longer), until liquid has been absorbed. Stir in cheese and serve
TO ASSEMBLE:
Use flour tortillas (or serve in a bowl if cutting carbs). Layer rice, chopped grilled chicken, and coleslaw. I was trying for a healthy, lower fat dish. The rice is a nice creamy touch for the crispy coleslaw and it really didn't need extra cheese, sour cream or any of the other usual garnishes, but feel free.

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