Author Notes
As a kid, we used to go to the fair and one thing my family always made sure to hunt down was the chicken in a pita stand; most times, it was the only reason why we went. We tried for quite a few years to find this recipe in any book we could find (this was before the internet), and my mom finally ended up adapting her own version from a couple recipes she had found. Fast forward some years later and some tweaks of my own, and it's still a family favorite. —MHardison79
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Ingredients
- Marinade/Sauce
-
1/4 cup
packed light brown sugar
-
3 tablespoons
cider vinegar
-
1/4 cup
worcestershire sauce
-
1/2 cup
brewed double-strength coffee
-
3/4 cup
ketchup
-
2 tablespoons
finely minced garlic
-
1 teaspoon
oregano
-
1 teaspoon
basil
-
1 teaspoon
crushed rosemary
-
2
bay leaves, halved
-
1 tablespoon
paprika
-
1 tablespoon
ground black pepper
-
1 tablespoon
lemon juice
-
1/2 teaspoon
cayenne pepper
-
1/4 cup
oil
- all the rest
-
1 pound
chicken breast, trimmed, pounded to 1/2" thickness, and sliced into 1/2" strips.
-
1
large green pepper, sliced into 1/4" strips
-
1
large sweet onion, sliced into 1/4" rings
-
1/8 teaspoon
of salt
-
1/4 teaspoon
ground black pepper
-
1 - 2 teaspoons
sugar
-
flat bread or pita
-
1/2 pound
white american cheese (from the deli counter). You could also substitute with cheez-whiz
-
1
small jalapeno, seeds removed and finely diced
-
1/8 - 1/4 teaspoons
white pepper
-
milk
Directions
-
For the marinade/sauce: In a medium saucepan, whisk all ingredients, except oil. Bring to a boil over medium-high heat, stirring occassionally. Cover and simmer for 5 minutes. Remove from heat and whisk in oil. Add more cayenne, to taste. Discard bay leaves.
-
For the cheese sauce: cube the cheese and add to a small sauce pan with half the jalapeno and a splash of milk. Melt over medium-low heat, stirring often. Add more milk to achieve a creamy cheese sauce. Add white pepper and more jalapeno to taste. (This can be made ahead of time and re-heated when ready to use. Also, this is a great at home version of the cheese dip you order at mexican restaurants)
-
Toss chicken with 1/4 cup of the marinade sauce. Marinate for at least 30 minutes. Reserve remaining sauce. While chicken is marinating, place green pepper and onion in a ziploc bag with salt, pepper, and sugar. Refrigerate until ready to use.
-
Bake chicken in a 9x13 dish at 375 degrees for 25-30 minutes. Stir halfway through cooking time, adding more sauce if necessary.
During the last 3 - 5 minutes, put the flat bread or pita, wrapped in foil, in the oven, to warm through.
-
Meanwhile, heat 1 Tbsp oil in a large frying pan over medium heat. Add onions and peppers and cook until tender and begin to brown.
-
Top each flat bread, or fill each pita pocket, with chicken, onions and peppers, more sauce, if desired, and finally the cheese sauce. Wrap in foil and enjoy!
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