Chicken Fajitas

I don’t know how, exactly, fajitas were named, but I do know that in Spanish, faja is the word for a girdle or waist-cincher.  If you’re familiar with either garment, you know they’re not exactly designed for comfort, and should be avoided at all costs.  The good news is that fajitas are a pretty healthy meal, and won’t force you running for bigger pants.  Also, they can be made all in one skillet, which is nice if, like me, you don’t have a dishwasher.  In warmer weather, I like to grill the components but when the weather’s not good, I make these in my cast iron skillet and they’re just as good.

I like to top mine with a little salsa and sour cream, but lettuce and cheese are also nice.  These are a little different from most fajita recipes, because you don’t marinate the chicken.  Cutting up the chicken, tossing it with a rub, and adding it to the skillet make for a very quick dinner.

Chicken Fajitas

Ingredients:

  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. cayenne
  • 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 2 tsp. chili powder
  • 1 lb. boneless, skinless chicken breasts, cut lengthwise into 1/2-inch strips
  • 1 large green pepper, seeds removed and cut into 1/2-inch strips
  • 1 large red pepper, seeds removed and cut into 1/2-inch strips
  • 1 yellow onion, peeled, cut in half, and cut into 1-inch pieces
  •  12 8″ flour tortillas

Directions:

Mix together the garlic powder, onion powder, cayenne, cumin, paprika, chili powder, and salt in a large bowl.

Add the chicken and toss to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Remove the chicken from the bowl, shaking off excess seasoning.  Do not discard seasoning.

Add the chicken and cook until meat is completely cooked through.

Remove chicken from skillet and set aside.

Add 4 Tbs. of water and the remaining seasoning to the skillet.

Add the peppers and onion to the skillet and cook 2-3 minutes, until they soften slightly.

Add the chicken back into the skillet and cook until heated through.

Serve by putting the chicken mixture onto warmed tortillas.  You can also top them with cheese, guacamole, sour cream, and salsa if desired.

Serves 6 (two tortillas each).

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