Easy Chicken Fajita’s2012-12-01
- Serves: 4
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
Today I’m going south of the border and making a really easy dish, Chicken Fajita’s.
- Olive Oil
- 2 Cloves Garlic, finely diced
- 4 Chicken Breasts
- 1/2 Red Onion, sliced
- 1/2 Red Pepper, sliced
- 1/2 Yellow Pepper, sliced
- 1/2 Green Pepper, sliced
- 1 Chipotle Pepper, chopped
- 1 Pinch Cumin
- 1 Pinch Red Pepper Flakes
- 1 Pinch Cinnamon
- 1 Pinch Salt
- 1 Pinch Pepper
- 2 Ounces Tequila
- 1 Package Tortillas
- Sour Cream
- Avocado Guacamole
Prepare your chicken. I like to slice it into about 1" thick strips, or you buy it pre-sliced. You could also use beef instead.
Add a bit of olive oil to a frying pan on medium-high heat. When the oil is hot add half of the diced garlic (one clove). Once it starts to sizzle, the pan is hot for the chicken. Add the chicken to the frying pan.
Once the pieces of chicken are white, and you can't see any more pinkness. Take them off, and put them on a plate on the side. They should be about 80% done. Clean the frying pan.
It's time to cook the vegetables. Add some olive oil to the pan on medium-high heat. Add the red onions. Then add the remaining garlic. Cook the onions until they start to soften. Add the red, yellow, and green peppers.
As the vegetables start warming up and cooking, it's time to add the seasonings. Add the chopped chipotles, cumin, red pepper flakes, cinnamon, salt and pepper. When the onions begin to become transparent I sometimes like to add a touch of splash of Tequila (if you are serving to adults).
Add the chicken back into the pan with the vegetables. Cook until it begins to lightly brown.
Warm up your tortillas. Place them on a plate and cover with a damp paper towel. Cover with saran wrap, and place it microwave for 30-45 seconds. When ready, peel off saran, and the tortillas should be soft and wonderful. I like to serve them with guacamole, salsa, cheese, and sour cream. You can serve them with whatever suits your taste.