Who doesn't love peppers, onions and chicken sauteed up in smoky southwest flavors, wrapped up in a warm tortilla and covered in salsa and sour cream! I'm salivating! I make these at least once a week and only because I'm doing too much other experimenting to make them everyday. Trust me, I would.
Everyone makes fajitas differently. Even I change things up sometimes in an attempt to explore different flavor combinations. What I don't stray from though is the basic ingredients. Well, I lied. I have been known to top them with peanut butter instead of sour cream or guaca mole but that's a different post!
My Fajitas! Ole!
1/2 pound chicken breast, sliced into strips or small chunks
1 t cumin
1 t chili powder
1 t onion powder
1 t garlic
1 t sugar or honey
1 t salt
2 T oil
1 medium onion
1 large red bell pepper
1 large green bell pepper
Combine chicken through 1 T oil in a large resealable bag and let marinate at least 1 hour.
Thinly slice onion and peppers and add to a medium-high heated pan coated with 1 T oil. Let vegetables brown 1 minute before stirring around. You want to let them sear rather than mixing them to create that carmelization.
When vegetables are beginning to soften and brown slightly (5-8 minutes) add chicken reserving marinade.
Let chicken brown as well and once cooked through pour marinade plus a splash of water (2-3 T) into pan and cover. This will deglaze the pan and get all the yummy bits off the bottom.
After 30 seconds remove lid, give the chicken and veggies one more mix and then serve.
Eat like a salad or put into a warm tortilla with whatever you desire. Guacamole, sour cream, cheese, salsa, etc.
Variations of this dish are endless but this seems to be my favorite. The touch of lime and sugar take this to a whole new level and really help to balance out the smokiness from the cumin and chili.