• Cheyenne Crennan

Sizzlin' Chicken Fajitas



There is something about a perfect fajita. Sizzling, warm chicken (or steak or shrimp) with the rice, lettuce and pico, you know! It's just the best. I love trying them at different restaurants to see their take on it, compare to what I've loved so far, and then of course bring home and recreate for myself.




I'm weird as far as fajitas go, I go without the tortilla. I KNOW. My favorite food ever is taco salad, and I basically turn my fajita into a salad. Lettuce at the bottom, all the rest of the toppings over the lettuce with the protein, sour cream and sharp white cheddar cheese. It's my taco Tuesday dream and there isn't even a taco shell. I do however treat myself to a few tortilla chips, for the scooping of the leftover fajitas. The best.





I am going to share with you what has so far been the best of all recipe combinations for fajitas. When I was pregnant for Kendall, I ate fajitas constantly, (and boneless wings) but anyways, I became a "connoisseur" of fajitas if you will. They need to be flavorful, with really good mexi-rice, fresh chopped lettuce, a good salsa or Pico de Gallo. The protein and veggies need to be juicy but have a nice char on the outside. Topped with the cheese and sour crea- great now I need to make them for dinner.


These nails looked good the other day.

When I make them I always start with the chicken. Tenderize it, season really well and rub the seasonings in with canola or olive oil. You want to let the chicken marinate for a little bit while prepping the veggies.



Once my prep work is done, I turn the stove on a low-medium heat, drizzle olive oil into my skillet, lay in my chicken breasts and put a lid on it. This give the pull apart, melt in your mouth texture that you want from juicy chicken, and leaves time to turn up the heat and give it a nice char when you're ready to cut them up and serve.



LOOK! We got the prettier stove

Now's a good time to make Pico de Gallo if you like that with your fajitas. Or drink a margarita while you wait. Or both. I recommend both.


Once the chicken has reached a temp of around 85 degrees, its half way to done. Flip chicken over, and return the lid. I season the veggies with salt and pepper, then toss them with a little olive oil in a mixing bowl. Next slice a pad of butter and heat a skillet to medium, once the butter is melted (not burning) toss in the veggies to sauté.



I make my own Mexican rice or use the Knorr packet, honestly depending if I remember to grab all the ingredients to make my own at the grocery store. Once your veggies are in the pan, if your side-of-choice is rice, begin cooking.



Continue tossing veggies while chicken reaches a temp of 155 degrees. Next you're going to want to crank the heat of the skillet up to HIGH and seriously keep your eye on it. Get a nice char on both sides and pull the chicken. I generally take it out at 160 degrees to avoid over cooking when its time to toss with the veggies.



Chop it the chicken into strips and toss into the pan of veggies to let it all cook together for about 5 minutes or until a strip of the chicken reaches 165 degrees. Guess what? That's all folks! Next you plate your fajitas, serve with rice and pour a margarita. OLE!



INGREDIENTS:


1. Two boneless, skinless chicken breasts

2. Bell peppers, this amount is up to you. I like the colors so I chop a side of each color I have, then compare to how many I'd like to have, there's no right or wrong amount.

3. Sliced onion, again this is up to you. If you dig a lot of sautéed onions or if you don't. Red, white or yellow.

4. Diced tomatoes or Pico de Gallo, this is for a topping so I'd say just diced an entire Roma tomato if you're just going that route instead of pico.

5. Lime wedges

6. 1 TBSP Season salt

7. 1/2 TSP Garlic powder

8. 1/4 TSP Cumin

9. 1/4 TSP Taco seasoning

10. Salt and pepper


DIRECTIONS:


1. Start with the chicken, tenderize both sides on a piece of parchment paper or in a sealed bag to avoid the chicken juice splatter.

2. Take your seasonings and cover the outside of the chicken, rub in with canola oil then flip and repeat.

3. Set into the fridge to marinate while prepping veggies.

4. Slice peppers and onions into thin strips, season with salt and pepper, drizzle and toss with olive oil in a mixing bowl.

5. Cover the bottom of your skillet with canola oil and turn the temp to low-medium. Set chicken inside and cover. (if you're making Pico de Gallo or dicing tomatoes, do that now) Check temp in 10 minutes, or until the reach about 85 degrees, then flip.

6. After turning the chicken, put a slice of butter in the veggie skillet and turn heat to medium.

7. Once butter is melted, toss in veggies and sauté.

8. Pull chicken out of the skillet once it has reached 155-160 degrees, cut into strips, then toss into veggies skillet.

9. Let the chicken and veggies finish cooking together for 3-5 minutes until the chicken is fully cooked.

10. To finish squeeze a lime over the top, serve with chopped lettuce, diced tomatoes, shredded cheddar cheese, sour cream and Mexican rice.

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