Chicken Fajitas
I've never made chicken fajitas without fajita seasoning, but after making these (thanks, Prudence Pennywise), I don't think I'll ever use fajita seasoning again! These were really simple and amazing! Plus, they're not overloaded with sodium because there is no fajita seasoning in them (but they're still just as flavorful, if not more!).
I'm pretty sure you could simplify the recipe and make the mojo de ajo with the chicken (instead of before), but I haven't tried it yet. If you try it, just make sure the garlic doesn't burn. Here's the original recipe:
Chicken Fajitas
Ingredients:
For Mojo de Ajo:
1/4 cup olive oil
3 Tbsp minced garlic (4 to 6 cloves)
3 Tbsp fresh lime juice (juice of 2 limes)
1 tsp red-pepper flakes (this wasn't really that spicy)
1/2 tsp coarse salt (I just used sea salt)
For the Fajitas:
1/2 large white onion, cut into slices
1 large green bell pepper, cut into slices
Salt and pepper
1 1/2 pounds chicken, sliced 1/2 inch thick (the original recipe calls for breasts and thighs, but I just used chicken tenders)
Flour tortillas, warmed (or just our homemade tortillas!)
Avocado or guacamole, for serving
Pico de gallo or salsa, for serving
Sour cream, for serving
Shredded cheddar cheese, for serving
Directions:
Make the mojo de ajo: Cook oil and garlic together in the large saucepan you'll use for the chicken (later), over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, pour into a small bowl and stir in lime juice, red pepper flakes and salt.
Make the fajitas: In the same skillet used for the mojo de ajo, heat pan (should be oily still, if it's not, add a little more oil) over medium-high heat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion and pepper have softened (about five minutes). Add chicken and one teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo and stir to coat. Season with salt and pepper (if needed). Serve immediately with warmed tortillas and toppings.
We made homemade salsa (in our new food processor) the same night and it was gooooooood! The recipe will be up soon so stay tuned! Don't forget to make homemade tortillas, with these too—it would make them over-the-top good!
I'm pretty sure you could simplify the recipe and make the mojo de ajo with the chicken (instead of before), but I haven't tried it yet. If you try it, just make sure the garlic doesn't burn. Here's the original recipe:
Chicken Fajitas
Ingredients:
For Mojo de Ajo:
1/4 cup olive oil
3 Tbsp minced garlic (4 to 6 cloves)
3 Tbsp fresh lime juice (juice of 2 limes)
1 tsp red-pepper flakes (this wasn't really that spicy)
1/2 tsp coarse salt (I just used sea salt)
For the Fajitas:
1/2 large white onion, cut into slices
1 large green bell pepper, cut into slices
Salt and pepper
1 1/2 pounds chicken, sliced 1/2 inch thick (the original recipe calls for breasts and thighs, but I just used chicken tenders)
Flour tortillas, warmed (or just our homemade tortillas!)
Avocado or guacamole, for serving
Pico de gallo or salsa, for serving
Sour cream, for serving
Shredded cheddar cheese, for serving
Directions:
Make the mojo de ajo: Cook oil and garlic together in the large saucepan you'll use for the chicken (later), over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, pour into a small bowl and stir in lime juice, red pepper flakes and salt.
Make the fajitas: In the same skillet used for the mojo de ajo, heat pan (should be oily still, if it's not, add a little more oil) over medium-high heat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion and pepper have softened (about five minutes). Add chicken and one teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo and stir to coat. Season with salt and pepper (if needed). Serve immediately with warmed tortillas and toppings.
We made homemade salsa (in our new food processor) the same night and it was gooooooood! The recipe will be up soon so stay tuned! Don't forget to make homemade tortillas, with these too—it would make them over-the-top good!
Comments