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  Recipe Home » Poultry » HEALTHY CHICKEN FAJITAS
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  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 466
Chicken Filling:
1 large plump chicken breast
1/2 C. celery (tops and tender, inside stalks)
1/2 medium white onion
2 or 3 peppercorns
2 Tbls. olive oil
1 red pepper
1 yellow pepper
1-1/2 large red onions
1/2 C. chopped cilantro leaves
salt to taste
pepper to taste
Bean Filling:
1 lb. bag of pinto beans (red or pink)
8 C. water
salt to taste
1/4 onion
1/4 C. olive oil
Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then sauté with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and sauté for about 10 minutes. Watch closely so that peppers don't go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans. Place in toruntilas, top with salsa and serve. Cook beans in water for approximately 1-1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit. Toruntilas: Warm six large flour toruntilas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds. Salsa: Two large, peeled and chopped tomatoes.
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