Monday, January 2, 2017

Chicken Fajitas

I got this recipe from Kristin's blog (see link below) in which she entitles it "The BEST Chicken Fajita" and she is right!!!  Holy Smokes! these were good.  And not only delicious, but super quick and easy (especially if you prep the chicken and vegetables earlier).

I don't have a proper fajita pan so I used a hard-anodized Calphalon pan.  It worked perfectly.  I mention this because, in my opinion, a good sear on the veggies is essential.  Also, I have a smooth-top stove and I started the heat on 8.  I was afraid to turn the burner all the way and it worked great.  I did have to adjust the temp several times in order not to start a fire!

This also easily adaptable.  I cut this recipe in half, but used all of the mushrooms and onions from the full recipe (because I loves me some good sautéed mushrooms and onions).  And don't omit the's what sets this recipe apart.

CHICKEN FAJITAS (4-5 servings)

1 lb skinless chicken breasts, cut into thin strips
2 bell peppers, any color, thinly sliced
1 large sweet onion, thinly sliced
8 oz mushrooms, thinly sliced
4-6 Tbsp high-heat cooking oil (vegetable, almond, grapeseed, etc.)
1 lemon
seasoned salt
smoked paprika, optional (but why would you not?!!!)
flour tortillas

Season chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix and set aside.  Add vegetables to a large bowl then toss with your hands to mix.

Heat 1-1 1/2 Tbsp oil in a large, heavy-bottomed skillet over high heat.  When is begins to smoke, add a third of the vegetables then season with seasoned salt, a sprinkle of cumin and smoked paprika, and a drizzle of fresh lemon juice (1-2 tsp, not too much).  Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn.  Remove vegetables to a plate.  Repeat searing vegetables in two more batches, each in 1-1 1/2 Tbsp oil, adding seasonings and lemon juice to each batch.

Heat remaining 1-1 1/2 Tbsp oil in skillet then add chicken, drizzle over a little lemon juice, then saute until cooked through, 2-3 minutes.  Add vegetables back into skillet then toss to heat through. 

Recipe Source and step-by-step photos:

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