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Fajita
Anthony

Chicken Fajitas

For my fajitas, I seasoned my chicken with simple ingredients like freshly minced garlic, cumin, cayenne, salt, pepper, and lime juice.  Cook the chicken in a pan over medium low heat then finish it in under the broiler.  Add the vegetables to the same pan the chicken was cooking in so they can get the residual flavor left from the seasoned chicken.  
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 fajitas
Course: Dinner
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chicken
  • 1 whole boneless skinless chicken breast
  • 2 tbsp vegetable oil
  • juice of half a lime
  • 1 large garlic clove minced
  • 1 tbsp cumin
  • 1 tbsp cayenne
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
Vegetables
  • 1 large bell pepper
  • 1 medium red pepper
  • 1 medium yellow pepper
  • 1 large yellow onion

Method
 

  1. Turn on broiler and line a sheet pan with aluminum foil.
  2. Quarter the chicken breast in to equal size pieces and place in to medium bowl.
  3. Add renaming marinade ingredients and massage in to chicken.  Set aside for at least 30 minutes.
  4. Heat skillet to medium low to cook chicken. Cook each side for about 5-6 minutes.  Remove when internal temp reads 120°F.
  5. Place chicken on sheet pan and broil on each side, abut 3 minutes, until charred on the edges. 
  6. Remove from broiler.  Allow to rest for at least five minutes before slicing in to pieces.
  7. Slice vegetables in to 1/4 inch thick batons.
  8. Reheat stove top pan over medium high heat.  Add veg oil if needed. 
  9. In batches add vegetables back in to the pan the chicken was cooking in so they get well seasoned.  When almost cooked through, but still crispy, taste for salt.
  10. Reheat flour tortillas in a covered pan with a little water to steam them.
  11. Assemble with additions like avocado, sour cream, cheddar cheese, and obviously lots of hot sauce.