Chicken fajitas aren’t one of those things that usually do it for me but MAN, were these GOOD! My initial reason for making them was simply to use up some chicken from the freezer, the bell peppers that were heading downhill, and one of the onions from a big bag of Vidalias a sweet friend shared with me. But let me tell you, readers, the next time I make these it will be because they were delicious!
I wasn’t sure how I was going to replicate the flavor of traditional fajitas, but the high heat and spice mixture hit it right on the head. As if it the delicious flavor wasn’t enough, this meal took less than 30 minutes to get on the table! We enjoyed these with some shredded cheese, tomatillo salsa, Greek yogurt, and cilantro, but any toppings you like will be just great.
Quick Chicken Fajitas
adapted from www.epicurious.com
3 TBSP vegetable oil
2 large onions, sliced
2 bell peppers, thinly sliced
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled
1/2 cup c. chicken broth
1 TBSP adobo or chipotle sauce (such as Tabasco)
4 boneless chicken breast halves, skinned, cut into strips
desired toppings such as salsa, cheese, sour cream, tomatoes, avocado, or cilantro
1. Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about ten minutes.
2. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking one minute. Mix in broth and bring to boil.
3. Add chicken and stir until cooked through, about five minutes.
4. Serve immediately with tortillas and desired toppings.
one year ago: crunchy Asian cabbage salad
two years ago: summer salad of strawberries, goat cheese, and walnuts
three years ago: Angie’s famous strawberry cupcakes