Chicken Fajitas
Ingredients:
1-2 lbs. boneless skinless chicken breasts
1 onion, thinly sliced
2 bell peppers, thinly sliced
2 jalepeño peppers, thinly sliced
2 tablespoons olive oil
Juice of 1 lime
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon Mexican oregano
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 Tablespoon chipotle pepper sauce, more or less to taste
1 onion, thinly sliced
2 bell peppers, thinly sliced
2 jalepeño peppers, thinly sliced
2 tablespoons olive oil
Juice of 1 lime
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon Mexican oregano
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 Tablespoon chipotle pepper sauce, more or less to taste
Directions:
Place the dry spices in a bowl and mix thoroughly.
Spread the dry mixture over both sides of the chicken, rubbing it in to make sure it coats the chicken.
Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.
When the peppers are just about done sauteing, slice the chicken breasts into strips.
Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
Spread the dry mixture over both sides of the chicken, rubbing it in to make sure it coats the chicken.
Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the peppers and onion to the same skillet over medium heat and saute for 4-5 minutes, stirring frequently.
When the peppers are just about done sauteing, slice the chicken breasts into strips.
Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
Notes:
Serve immediately with tortillas and extra toppings such as cilantro, sour cream, pico de gallo and/or guacamole.
Sizzling hot plate for serving is optional and ridiculous.
Sizzling hot plate for serving is optional and ridiculous.