Tex-Mex Chicken Starter

Name: Tex-Mex Chicken Starter
Ingredients: 1/2 cup lemon juice; 1/2 cup canola oil; 3 tablespoons chili powder; 1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano; 3/4 teaspoon salt; 3/4 teaspoon pepper; 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; 4 garlic cloves, minced

10 ingredients

4 steps

Ingredients

1/2 cup lemon juice
1/2 cup canola oil
3 tablespoons chili powder
1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
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
4 garlic cloves, minced

Directions

1

In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
2

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.
3

In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
4

Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.