Tex-Mex Chicken Starter Recipe
"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"
"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"
- 3/4 teaspoon salt
- 1/2 cup lemon juice
- 1/2 cup canola oil
- 3/4 teaspoon pepper
- 4 garlic cloves minced
- 3 tablespoons chili powder
- 1-1/2 teaspoons each garlic powder ground cumin, dried coriander and dried oregano
- 1/4 to 1/2 teaspoon cayenne pepper optional
- 3 pounds boneless skinless chicken breasts cut into 1-inch strips
- 3 medium onions halved and sliced into rings
- Carbohydrate 1.34582281919949 g
- Cholesterol 65.77089365 mg
- Fat 10.9100726132343 g
- Fiber 0.392609262346894 g
- Protein 26.3934370305186 g
- Saturated Fat 1.09195467864592 g
- Serving Size 1 1 serving (130g)
- Sodium 83.8066912349094 mg
- Sugar 0.953213556852595 g
- Trans Fat 0.516460796747065 g
- Calories 213 calories
Step-by-step
Directions
In a large resealable plastic bag, combine lemon juice, oil and seasonings.
Add chicken.
Seal bag and turn to coat; refrigerate for 1 hour.
In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches.
Reduce heat; cook and stir for 6 minutes or until juices run clear.
Remove chicken with tongs to a large bowl.
In the drippings, saute onions and garlic until onions are crisp-tender.
Pour over chicken and mix well.
Cool for 30 minutes.
Divide mixture among three freezer containers; cover and freeze for up to 3 months.
Thaw before using.
Yield: 6 cups.
Originally published as Tex-Mex Chicken Starter in Quick Cooking July/August 2001, p44.
