Thursday, April 14, 2011

Sizzling chicken fajitas

Sizzling chicken fajitas are simple, but they can be truly spectacular. This recipe gave me an opportunity to use both my new cast iron skillet and my new food processor. The marinade I used is a combination of about a dozen recipes I looked at online. It was a bit of an experiment, and I was very pleased with how it turned out. I used some fresh vegetables from Eastern Market in DC, which is one of my favorite spots to visit on the weekend.

Small or medium sized tortillas
1 1/2 pounds boneless chicken breast
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium yellow onion
2 tablespoons olive oil

For marinade:
4 tablespoons olive oil
6 teaspoons lemon juice
4 cloves garlic
2 cups fresh cilantro leaves
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons salt
1 teaspoon oregano
2 teaspoons honey

Optional toppings:
Sour cream
Refried beans
Shredded cheese

1. Cut chicken into 1/2 inch strips. Cut bell peppers into 1/2 inch strips and onions into 1/2 inch slices.

2. Combine marinade ingredients in food processor and pulse to blend.
I forgot to take a picture of the blended marinade. It smelled amazing.

3. Put chicken and vegetables into separate ziplock bags or covered bowls. Pour half of marinade into each. Marinate for two hours or more.
4. Heat one tablespoon olive oil in a cast iron skillet over high heat. Add chicken to skillet. Stir regularly until cooked through. Remove from pan and set aside.
Sawyer enjoying some chicken that fell on the floor while being transferred out of the skillet.

5. Add another tablespoon olive oil to pan. Add vegetables to pan. Cook, stirring regularly, until crisp but tender. 
6. Remove vegetables from pan. Serve over warmed tortillas with your choice of toppings.

1 comment:

  1. Looks delicious! We make fajitas, tacos and enchiladas a lot. I've recently added Poblano peppers to the mix. Always looking for new ideas!