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Chicken Fajitas

[Peter is ordering from a fast food restaurant]
Peter: Yeah, I’d like 6,000 chicken fajitas, please? Yeah, 6,000 chicken fajitas.
Brian: And a super sized McBiscuit, please?

-Family Guy

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I often have “order envy”.

The Handsome Prince always seems to find the one thing on every menu that is absolutely amazing.

I can never finish a plate of fajitas alone so I don’t think to order it and end up begging the Prince for a few bites of his Chicken Fajitas.

It’s a vicious cycle.

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I sort of thought of fajitas as a treat we like to order out but I really didn’t think about just making them myself. DUH!

Eating out isn’t cheap for a family of six so one day I put on my big girl pants and realized how easy it really is to make our favorites at home.

Living in Southern California offers such a melting pot of flavors to savor.

We have so many specialty ethnic markets it makes finding a special ingredient or snagging an authentic recipe a snap.

Fajitas are a Tex-Mex meal that was created out of necessity. From using a tougher cut of meat that was more readily available on the cheap. I hear the only true fajita by definition is made with marinated skirt steak. Those are wonderful but Kenzie had asked if I would make chicken fajitas so I was happy to oblige.

Chicken Fajitas are a fairly easy dish my friends.

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You can purchase your chicken in raw strip, chunk or breast form. All will do smashingly. Strips = work is done for you. Chunks= you might still want to cut it down a bit. Breasts= You have you slice them down into smaller strips and pieces.

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I tried several marinades and none were the ticket. I don’t like the heavy smoky taste of some of them. I found this excellent marinade that really takes no time to prepare. Tyler Florence over at The Food Network did an excellent job on This Marinade.

I omit the chilies because of diet restrictions and it still is my go to marinade.

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Make sure to cut the onions and peppers in nice thin sliced chunks.

Just keep in mind that the flavor is meant to stand out not the actual hunk of pepper. You want little strips so you can get all the flavor and then those beautiful onions and peppers will just melt around your meat making it it AMAZING!

I like to use a variety of peppers in this dish for flavor and also because all of those colors just make it so eye catching.

I like to marinade our chicken for 21/2- 3 hours prior to cooking if possible.

Do remember that chicken and seafood don’t take as long to marinade as beef does so if you would prefer a lighter flavoring from the marinade, don’t let it marinade as long. Less time in the sauce = Less flavor on the chunks of chicken. 

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When I’m ready to cook up my chicken, I heat up my griddle or wok to medium high.

**Wait a second, in the name of not making ever inch of your home smell like peppers, reach up now and turn on the exhaust fan on the hood of your stove if you have one. It smells great but seriously after I’ve cooked them and eaten them I’m done with the peppers and want the fresh baked cookie smell back.***

Put a few drops here and there of oil to grease the pan to prevent sticking and to help to get the frying started. 

When my pan is heated, put the chicken, peppers and onions into it.

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Cooking times may vary depending upon how large your chunks of chicken are but usually my strips only takes 5-8 minutes to fry right up and be ready. 

Using my spatula to flip the meat and veggies about 2 minutes into cooking.

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Let it cook another minute or two and then start mixing it around to cook a little bit more.

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The point is that these beautiful bits of chicken and veggies be loose well cooked to go into that tortilla shell.

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We like to serve fajitas with warm corn tortillas. 

You may always want to serve with sides of sour cream, guacamole, cheese, pico de gallo, salsa, lettuce, fresh chopped lettuce & cilantro.

I also like to pair chicken fajitas with a fresh veggie or fruit and a favorite rice.

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My people are on a super broccoli kick so I’m not going to complain but head to the kitchen to make some more!

The point of the rice is to mix all the yummy bits of chicken that fall out of that shell when you take a bite.

Now we’re talkin’!

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If you would rather not use a corn tortilla as your edible food utensil, grab a head of lettuce, cut it in half and use the lettuce leaves as the chicken fajita wrapper of your choice.

It’s really good!

Got leftover fajitas?

Re-heat them and toss over a bowl of fresh hot pasta.

Toss into a salad for a homemade twist on Taco Salad.

Toss into the leftover rice for a quick hot lunch.

Chicken Fajitas are easy, delicious and smell impressive, like you just slaved away all day for this fabulous meal.

Make the neighbors noses sniff with envy!

Enjoy those Chicken Fajitas my friends!

Hold the sour cream w/ extra guac,

Meg xoxo

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2 comments

  1. Lanaya @ Raising Reagan

    Mmmm… they look delicious! I recently made fajitas for the first time in I don’t even remember how long. They were quick, easy and why it took me forever to make them I’ll never know!!

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    ¤´¨)
    ¸.•*´
    (¸¤ Lanaya | xoxo
    http://www.raising-reagan.com

  2. Leslie

    They look delicious!

    Thank you for linking up to Raising Imperfection!
    Leslie

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