Steve found this recipe and made it twice recently. There are many ways to use this recipe--as fajitas, tacos, fajita bowls, a fajita salad, quesadillas, and nachos!
Chicken and spices:
2 tablespoons cilantro or parsley if you don't like cilantro
1 tablespoon olive oil
1 teaspoon dried oregano, crushed between the palms of your hands
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon hot sauce, like Tabasco (optional)
Salt and freshly ground pepper to taste
Juice of half a lime
Peppers and onions:
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 of a yellow or white onion, thinly sliced
1 teaspoon chili powder
Salt and freshly ground black pepper to taste
In a large bowl, combine all of the chicken ingredients. Stir the chicken, and the spices, oil, and lime until coated and set aside for 15-30 minutes.
Preheat a cast iron skillet over medium-high heat. Add a tablespoon of olive oil. When the oil is hot, add the sliced peppers, onion, chili powder, salt, and pepper. Saute the peppers and onions for about 4 minutes or until they are carmelized and have softened. Remove the peppers and onions from the skillet onto a plate and set aside.
While the skillet is still hot, add in a little more oil and toss in the chicken and spices. Spread it into a single layer and let it sear for a couple of minutes before moving it around. Continue to cook the chicken until it is no longer pink. Add the peppers and onions back into the skillet. Stir everything together and remove the skillet from the heat.
Squeeze the lime juice over everything and garnish with cilantro or parsley.
Ways to serve:
- In warm flour or corn tortillas
- On top of rice
- Make chicken fajita bowls
- Make a chicken fajita salad and serve with salsa and guacamole
- Make quesadillas
- Make loaded sheet pan nachos and bake them in the oven
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