Chicken Fajitas with Fruit and Vegetables

By á-46587

Ingredients

• Oil
• chicken thighs skin removed
• salt and pepper
• 1 onion thinly sliced
• 2 bell peppers, cut into strips
• 1 teaspoon minced garlic
• 1 jicama (or other root vegetable)
• 2 diced carrots
• 1 cup cubed mango
• 1/4 cup lime juice
• 1/2 cup tequila or water
• corn tortillas
• cilantro optional

Preparation

Step 1

Put skillet over medium-high heat until hot. Add 1 tablespoon oil and 12 oz. skinless chicken thighs, cut into bite-size pieces. Sprinkle with salt and pepper and stir until chicken loses its color, 1 to 2 minutes. Transfer to bowl.

Add 1 tablespoon oil, 1 thinly slice onion; 2 bell peppers, cut into strips, and t teaspoon minced garlic to skillet. Cook, stirring, until lightly browned, 5 to 10 minutes.

Transfer to bowl with chicken. Add 1 tablespoon oil, 8 oz. jicama (or other root vegetable), and 2 diced carrots to skillet. Stir until vegetable soften and char slightly, 5 to 10 minutes. Transfer to bowl with chicken.

Add 1 cup mango cubes, lime juice, tequila or water to skillet. Bring to a boil and cook, stirring until thickened slightly. Return everything to pan and stir until heated.

Serve with corn tortillas and cilantro if desired.