Wednesday, June 9, 2010

NaBloPoMo: Fajitas!

During a trip to BJ's I found a bag of colorful peppers for an amazingly low price, so I of course grabbed them despite not really knowing what to make with them. The fiance, of course, knew right away that he wanted fajitas, so I was easily able to come up with a dinner of Chicken and Pepper fajitas. Unfortunately my camera is on the fritz, the fiance's camera had dead batteries and my need to document my cooking for you was no match for the fiance's hunger. In short, I don't have a photo of the finished product. But these fajitas are delicious, if I do say so myself.

For this recipe I decided to marinate the chicken for a bit because pan frying tends to take all of the juice out of chicken. Also, instead of buying fajita seasoning I just turned to my now growing collection of spices for the perfect blend.

Chicken fajitas

3/4 cup olive oil
1/2 cup vinegar
1/2 cup Worcester sauce
1 tbsp brown sugar
Juice of 2 limes
4 cloves of garlic, minced
1 tbsp cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper

Seasoning mix
  • 2 teaspoons chili powder
    1 teaspoon salt
    1 teaspoon paprika
    1 teaspoon sugar
    1/4 teaspoon garlic powder
    1/4 teaspoon cayenne pepper
    1/4 teaspoon cumin
2 chicken breasts, sliced
1 red pepper, sliced
1 medium yellow onion, sliced

Whisk together all the ingredients for the marinade. Slice the chicken (or whatever meat you prefer) into the desired thickness and length. Add the chicken to the marinade. Cover and place in the fridge for at least an hour.

Mix the dried spices together and set aside. (The amount of seasoning is exactly what you'll need for this recipe. If you feel the desire, you can double or triple or quadruple the recipe and save it in an airtight container for your next fajita night.)

Heat a pan with olive oil until the oil has started to ripple but is not smoking. Add the onions and peppers. Sprinkle with seasoning. Saute until almost finished. Remove from heat and set aside. Add more oil to the pan. Drain the chicken and sprinkle both sides with the seasoning mix. Once the oil is rippling again, add the chicken. Cook for about 5-7 minutes and then flip. Cook for another minute and then add the pepper/onion mixture. Cook another 2-3 minutes or until the vegetables are cooked through. Serve on warm tortillas with your favorite fajita toppings.

1 comment:

  1. Mmmmm. We eat fajitas at least once a week at my house. The pretty peppers make the dish. At least I think so.