Mystery Science Kitchen 3000

Boggy Chicken II: And The Pita Fajita Continues

Prep Time: A night and 10 minutes
Cook Time: 15 minutes
Serves: About 4
Difficulty: Super easy
Recommended Side Dishes: Guacamole, refried beans, black beans, salad, brown rice, pico de gallo, and a copy of Suspiria.

Ingredients:
2 chicken breasts
Some Pita bread
1 Onion
1 Yellow pepper
1 Red pepper (or green, whatever you’ve got)
A handful of cilantro
1 Tomato
1 TBS Taco Seasoning
1 TSP cayenne pepper
1 TSP Steak seasoning
A dash pepper
A dash garlic powder
1 TBS vegetable oil
2 TBS olive oil
Some cheese, salsa, and some leftover rice

Step 1: The Glorious Marinade
Chop up the chicken into small, thin strips and toss into a zip-lock bag (1 gallon size). Throw in the olive oil, a small handful of cilantro, taco seasoning, steak seasoning, and Cayenne pepper. Get as much air out of the bag as you can and squeeze it until everything is mixed together. It should feel like squeezing a fat puppy. Stick it in the fridge over night, or at least for 30 minutes. It will taste waaaaay better if you leave it over night though, just sayin’…

Step 2: Who Are You Callin’ Chicken?
Take the chicken out of the fridge and throw directly into a pan (well not the bag, that would just be silly). As the chicken cooks it will turn white and become super juicy. Drain the juice in the sink and continue heating. Flip it as you go. Once the insides of the chicken bits are white and the outside is a nice brown, yer done. Put it into a bowl, cover, and set aside.

Step 3: Revenge of the Veggies
Chop up the onion and peppers into small strips and throw into the chickeny pan (after draining most of the leftover juices). Add vegetable oil, some cilantro, garlic powder, and a little pepper. You want to put this on high for about 7 minutes, or until everything is to the point where it’s still a little crispy, but also a little brown. Chop up the tomato and toss into the mix, heating for another minute or 2. If you’re one of those people who like their veggies flaccid limp, keep them on longer and turn down the heat. Take out of the pan and set aside.

Step 4: Into the Flames
Set your oven to broil and toss in some pita bread. We used pita squares, but circles will work just fine. So will regular tortillas. Leave them in he oven for 1-2 minutes and flip.

Step 5: Assemble and Eat
This recipe is so delicious it will rock your socks off. Put rice or beans (if you have them) on the pita first, then meat, veggies, salsa, and cheese. Or don’t, it’s your call. You can throw everything in a blender if you want, but your friends will judge you. Anyway, this is a cheap, easy, and delicious meal. Eat up!

 

 

Advertisements
This entry was written by rhetorock and published on February 3, 2012 at 12:00 pm. It’s filed under Recipes, Uncategorized and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Boggy Chicken II: And The Pita Fajita Continues

  1. aubrowe on said:

    This is a nice picture of Jen. I approve.

  2. Looks like fajita night at our house – but where is the wine?!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: