We had my fajitas this evening. I marinated two whole chicken breasts, skinned and boned and sliced into strips. I marinated them in a couple of limes worth of juice, salt and pepper, and cayenne. This was done last after I used the knife and board to do all the veggies for sanitation purposes.
Started with one red and one orange pepper, seeded and cut into strips. One large yellow onion, halved, peeled and sliced into similarly sized strips. After the chicken had marinated an hour or so, I sauteed them for 20 minutes or so with salt and pepper until caramelized and soft.
I made guacamole with two soft Haas avocados, mashed with juice of 1/2 lime with a fork in a bowl, add salt and pepper and some pico de gallo (make your own or look in the refrigerator section). Place in a small bowl, embed one of the pits on top and place plastic wrap directly on the surface to keep from getting brown.
Small flour tortillas, ten for the two of us. I saute these in a dry hot pan until they puff and soften and keep between two plates to keep warm while dinner is cooking.
Add drained chicken strips to the veggies and stir-fry until cooked through. Serve with tortillas, guacamole, sour cream, shredded cheese, pico de gallo or salsa of choice, and wedges of lime.
Jim will only order beef fajitas in restaurants and isn’t a fan of chicken but he loves this recipe! p.s. my sister puts a bit of tequila in the chicken marinade for flavor. Enjoy! Dee
