Sunday, January 26, 2014

Chicken Fajitas

This is my ''Emergency" dinner.  But best of all it's so easy and quick!  Literally!

The word faja in Spanish means ''strip'', ''band'', ''sash'' or ''belt''.  Fajitas were originally served with beef (skirt steak).  Today it's also popular with shrimp, chicken and even pork.
Whatever you have in your fridge I say!


1 to 1 1/2 pounds skinless, boneless chicken breasts
2 tbsp canola oil (or any kind)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
2 -3 bell peppers (different colors) sliced 1/4-inch strips 
1/2 teaspoon salt 
1/4 teasp ground cumin (optional)
1/4 black pepper
1/4 teasp paprika 
1/4 garlic powder
2 tbs chopped cilantro 
6-8 tortillas 


1.  Season the chicken breasts in advance (at least couple hours or more) and slice the meat in half horizontally.

2.  Heat a large non-stick frying pan on high heat for 2 minutes.  Add the oil to the pan.
Wait a minute or two, then lay the chicken pieces in the pan and cook for 2-3 minutes (reduce the heat to medium).  Once seared on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

3.  Remove from heat and place them on a cutting board and cover them with foil.  Let it rest for 5 minutes.  Cut a piece in the center to be sure it's cooked (no pink inside).

4.  While the chicken is resting, cook the onions and peppers in the same pan.  Add a bit of oil if needed.  Heat on high fry the onions and peppers for about 3 minutes or so (you want to see some blackening).  Stir the vegetables and cook for 2 more minutes.  Remove from heat.

5.  Slice the chicken into long strips.  Take a large deep serving dish and pour the vegetables and the chicken strips into it and toss them together.  Sprinkle with chopped cilantro and serve with warm tortillas and salsa on the side.  It can be also served with shredded cheese, sour cream or guacamole (avocado).  


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