Chicken Fajitas

Sometimes some of the simple recipes are the best.  My family loves Mexican food.  I had a big bag of peppers I had bought from Costco that I needed to use pretty soon.  All I had to think of was a recipe that uses peppers.  Chicken Fajitas – that was easy.  I really like the different flavors of the different colored peppers and it makes for such a beautiful presentation.  As I have gotten into my cooking more and more, I have come to appreciate the appearance of the food so much more and color is so important.  For those of you out there that may still be learning, color is a great way to dress up a dish – remember your audience sees the food before they eat it.

 

 

 

INGREDIENTS

• 1 1/4 to 1 1/2 pounds chicken tenders
• Salt
• 2 Tbsp canola oil
• 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
• 5 – 6 bell peppers of various colors, sliced into 1/4-inch strips

Marinade

• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 achiote molido
• 1/4 cup chopped cilantro

 

Directions:

Mix all the marinade ingredients together in a glass or plastic container.  Add the chicken, mix well, cover and let marinate at room temperature for at least 2 hours. Longer is better and overnight will only add more flavor.  Bring to room temperature before cooking.  Remove the chicken from the marinade. Wipe off with a paper towel as much of the marinade as possible and sprinkle the chicken pieces with salt.  Heat a large cast iron frying pan on high heat for 1 to 2 minutes to get it good and hot.  Add a tablespoon of oil to the pan and let it get to smoking.  As soon as the oil begins to smoke, lay the chicken breast pieces in the pan.  Do not overcrowd the pan.  Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear.  Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

After the chicken is done, set aside.  Add another tablespoon of oil to skillet.  As soon as the oil is hot, add the onions and peppers to the pan. The vegetables will pick up the goodness of the chicken left on the bottom of the pan.  Season with a little more of the cumin, chili powder, achiote molido and salt and pepper.  With this many peppers, it will take a good 5 – 7 minutes for them to soften.

If you plan to serve with tortillas.  Quickly warm up the tortillas in a 300 degree oven for 1 – 2 minutes.  Take a couple pieces of the chicken and as much of the onions and peppers as you can fit in the tortilla.  Wrap up.

 

Serve and enjoy?