Chicken Fajitas

This is my version, because I don’t deal well with Tex-Mex food that is overly spicy.  Like salt, you can add more spice after the fact, but you can’t subtract it once it’s in the dish.

The boy(s) like their food ALOT spicier than the girls, so they “plus-up” their portions with sliced fresh jalapenos and hot sauce or cayenne, adjusting the spice/heat up to their taste.

We like to offer shredded lettuce, chopped fresh tomatoes, chopped fresh green onion, chopped fresh coriander, shredded cheese, salsa (“Tio’s Pico de Gallo” is the best!), sour cream, and guacamole as toppings that people can add to their own personal taste.

This recipe is also a bonus because the spice blend can be made up in bulk ahead of time directly into the ziplock bags.  Label, and all you have to do is add the chicken, peppers and onions!  Easy-peasy!

This recipe is also great for cooking with wee ones, because they can do most of the prepping themselves with some minimal supervision, and they get to create their own fajitas with the toppings of their choosing.

1 teaspoon chile powder (we grind our own from chiles we buy at the Meximarket near us)
1 “generous” teaspoon fresh garlic or chopped garlic
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground white pepper
1 tablespoon cornstarch
1/4 cup water or chicken stock
2 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 red bell pepper – cored, seeded and cut into thin strips
1 medium white onion, thinly sliced
3 – 4 large stalks of fresh cilantro, roughly chopped divided in half
2 fresh limes, one to squeeze for fresh lime juice, the second for lime wedges for serving
8 or so flour tortillas, warmed or toasted before serving

And:  for toppings, consider:

Shredded cheese, fresh tomatoes, shredded lettuce, salsa (“Tio’s” homemade salsa preferred! – Recipe already posted), sour cream, chopped fresh green onions, chopped fresh cilantro, guacamole, etc are favorite toppings in our house.

Optional: Fresh sliced jalapenos for the adventurous.

1. Measure the chile powder, salt, pepper, cumin, coriander, fresh garlic, onion powder, garlic powder, paprika and half of the chopped fresh coriander directly into a quart size zip lock bag. Seal and shake/blend all the spices together well. Add 1 tbsp of the oil and the raw chicken breast strips, bell peppers and onion to the seasoning blend, seal the bag and knead gently to make sure everything is coated well. If the mixture seems too dry, you can add some of the lime juice mixed with a bit of water, tequila or chicken stock to ensure everything gets coated and stays moist. Refrigerate for at least 20 minutes, but up to 24 hrs if desired.

2. Roll and squeeze the juice from one of the limes. Slice the second lime into wedges. Make a paste of the cornstarch and water, stirring thoroughly to remove all lumps and set aside.

3. Heat the remaining 1 tablespoon of oil in a large skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Gradually add the cornstarch mixture, stirring to ensure the fajitas thicken slowly. Remove from the heat when everything is cooked and the sauce has thickened and stir in the fresh lime juice and remainder of the fresh coriander.

4. Transfer the chicken and vegetables to a large bowl and serve with warm tortillas and add toppings to personal taste.




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