Savor your summer by preparing some delicious chicken bacon alambre recipe for your reunions with family and friends, an easy recipe, with the flavors that bind us.
In my house I cook daily, as we the Latinos usually and most of the recipes that I prepare are of the favorites in Mexican cuisine, with a lot of flavor and in my way.
We all cook differently, in every region and every house in Mexico is cooked with a special season, but there is never missing the popular recipes at every table and at every Latin American party!
In America the culture, traditions and flavors mix, that has given me the opportunity to try different dishes in meetings with my friends and has encouraged me to experiment with different flavors in the kitchen.
This is how I encouraged myself to prepare these chicken bacon fajitas on several occasions and I can only tell you that it has always been successful with my family and guests.
In Mexico we called them alambres de pollo con tocino. (chicken kabobs with bacon) Some will wonder why they are called like that, this dish is classic from northern Mexico, but it is also similar to Tex-Mex fajitas used to fill burritos.
it’s not necessarily on the wire or kabob but if you prefer you can make the same recipe to the grill or grill, all you would need is to fit the ingredients on a wire or skewer to roast them, rather than frying them in the pan.
CHICKEN BACON alambre RECIPE
3 chicken breasts, cut into chunks
150 gr or 1/4 pound of chopped bacon
1/4 Cheese for gratin (quesadilla, manchego or mozarella)
1 large onion, chopped
2 Green Bell Pepper
2 Red Bell Pepper, chopped
1 cube of Knorr Tomato Broth Bouillon
1/2 tablespoon Powdered Pepper
1 tablespoon Garlic Powder
2 lemon (juice)
Blend or mix Knorr bouillon tomato broth, pepper powder, garlic powder and juice from two lemons, season the chicken with this mixture and separate.
Heat a frying pan and fry the bacon, until it’s a little golden.
Remove the bacon from the pan, separate on a plate and leave the fat that it released.
Now add the chicken and fry until cooked and smooth.
Add the onion and peppers; mix and fry, stirring occasionally until the onion is clear and the peppers are soft.
Add grated cheese on top for gratin, unmixed, cover and remove from heat.
We can serve directly on the plate or in tacos with flour or corn tortilla.
Serve the chicken bacon alambre with a guacamole, pico de gallo and salsa picante.
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