Spanish Smoked Paprika Spikes Fajita Marinade

Chicken Fajita Enlivened with Zesty Splash of Lime and Tequila

Jun 7, 2009 Scott Walker

Combine a fajita marinade with leftover cooked chicken, sauteed fresh veggies, traditional condiments and a fresh farm cheese for a new twist on a standard dish.

A chicken fajita marinade of lime and tequila turns a quick and easy meal into a Southwestern taste treat. This dish is made even easier by using leftover chicken, either from a rotisserie chicken, one from the grill, or yesterday’s roast chicken.

Marinades Work for Cooked Meats, Too

Typically, marinades are used to tenderize and moisten meats before cooking. Marinating cooked chicken infuses flavors that complement the bird and provides liquids that make a light pan sauce for the finished dish.

Grilled chicken can be particularly tasty, lending its smoky overtones to the fresh vegetables and condiments. The natural affinity of lime juice and smoked meat flavors zips to a new level with the addition of a modest amount of tequila. Use just enough to balance the lime juice, which should remain the dominant flavor.

Great Economical, Tasty Leftovers with Chicken Fajitas

One of the most economical meats, chicken lends itself readily to composed leftover dishes like fajitas and pairs readily with complementary flavors from the marinade and accompaniments. It’s an easy way to turn humdrum leftovers into a fun and savory meal. Many diners prefer the fajita approach because it allows each person to customize the dish to their personal tastes, adding condiments to accommodate individual preferences for stronger or milder flavor profiles.

Serve Queso Fresco for an Authentic Flavor Profile

While many serve fajitas with Jack or Colby cheeses or a blend of the two, queso fresco adds another dimension. Combining a full, smooth richness with a light but detectable component of lactic acidity, queso fresco layers more flavor and provides a creamy texture that complements the saute.

This recipe, paired with a salad of mixed greens and a fresh fruit dessert, makes a substantial lunch or light dinner for four.

Ingredients

  • 3 cups leftover cooked chicken
  • Juice of two small limes
  • 2 tablespoons tequila
  • 3 tablespoons olive oil
  • 1 large onion
  • 1 fresh red pepper
  • 2 teaspoons dried oregano
  • Cumin to taste
  • Spanish smoked paprika to taste
  • Minced fresh garlic to taste
  • 1 large bunch cilantro
  • 8 ounces queso fresco
  • Sour cream
  • Salsa and hot sauce
  • Soft flour or whole grain tortillas

Directions

  1. Remove skin from chicken and remove chicken from the bone. Coarsely chop into medium dice.
  2. Combine chicken with freshly squeezed lime juice and tequila. Allow to marinate while preparing the saute.
  3. Heat olive oil over medium flame.
  4. Halve the onion lengthwise and cut crosswise into long strips. Saute in olive oil until translucent.
  5. Cut red pepper into long thin strips, add to saute and cook until softened.
  6. Add chicken with marinade and cook until chicken is rewarmed, about five minutes.
  7. Add oregano.
  8. Season with cumin and Spanish smoked paprika to taste. Emphasis should favor the paprika, with just enough cumin to balance.
  9. Cook over medium heat until liquids begin to reduce. Check seasoning and adjust to taste.
  10. Coarsely chop cilantro and place in serving bowl.
  11. Grate queso fresco and place in serving bowl.
  12. Warm tortillas and keep covered.
  13. Mince garlic and add to saute for one minute.
  14. Turn saute into serving bowl.
  15. Pass tortillas and chicken saute with cilantro, queso fresco and sour cream to allow each diner to assemble their own fajita. Pass salsa and hot sauce to finish the dish.

The copyright of the article Spanish Smoked Paprika Spikes Fajita Marinade in Recipes is owned by Scott Walker. Permission to republish Spanish Smoked Paprika Spikes Fajita Marinade in print or online must be granted by the author in writing.
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