Steps to Make Seco De Pollo Ecuatoriano Costeño

Pollo Fajitas

Jugoso seco de pollo preparado con vegetales y naranjilla.

Recipe Summary Pollo Fajitas

Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.

Ingredients | Seco De Pollo Ecuatoriano Costeño

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 tablespoon soy sauce

1 teaspoon chili powder

1 clove garlic, minced

1 dash hot pepper sauce

1 ½ pounds boneless, skinless chicken thighs, cut into strips

1 tablespoon vegetable oil

1 onion, thinly sliced

1 green bell pepper, sliced

½ lemon, juiced

Directions

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Info | Seco De Pollo Ecuatoriano Costeño

prep: 15 mins cook: 10 mins additional: 30 mins total: 55 mins Servings: 5 Yield: 5 servings

TAG : Pollo Fajitas

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