CHICKEN FAJITAS

Now We finally got our first cast iron skillet. I love Mexican food and Chicken Fajitas is up there on my most favorite Mexican dishes.

The benefit of making fajitas in the cast iron skillet is that the pan gets screaming hot and stays hot. The surface of the chicken will take on some brown color. The peppers and onions will also get that beautiful brown edges and become sweet.

Yesterday, we went to a cast iron skillet cooking class at Provisions by the Grey Plume. It was so fun. We got to make Southern Fried Chicken, Buttermilk Biscuits, Pan Gravy, Skillet Hash Browns and Apple Brown Butter Cobbler. The best part was we got to eat them for dinner! 🙂 I was a little nervous though, was thinking what if they don’t turn out good? ha! But then, I thought hey, I cook. And the instructor, Sarah and her assistant, Adam, were so helpful to make sure nobody failed. Oh, and another awesome thing about the class was we got to bring a cast iron skillet home.

I think I’ve said enough. Getting hungry now so let’s cook some food!

In a large Ziploc bag, add chicken strips, 1 tablespoons of olive oil, juice of 1/2 lime, 1/2 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/4  teaspoon of onion powder, 1/4  teaspoon of garlic powder, 1/4  teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Close the bag and toss everything together.

Let it marinaded for 15-30 minutes in the fridge.

Heat up large cast iron skillet with 1 tablespoon of olive oil on medium heat.

When the pan is hot, add in the sliced peppers and onions. I like yellow and red pepper. If you like green, you can use green instead of yellow.

Add a pinch of salt and pepper.

Saute the peppers and onions until they are golden and have softened slightly. Remove them from the pan onto a plate and set aside. Look at the color! So beautiful.

Add another 1 tablespoon of olive oil to the hot pan.

Add in the marinaded chicken. If your pan is small, you may want to do it in batches.

Saute until the chicken is cooked through and no longer pink.

Add the peppers and onions back into the pan.

Cook everything for another minute then serve immediately.

Serve the fajitas in lettuce cups or on tortillas and top with pico de gallo, sour cream, and some guacamole.

My fajitas was so big, my husband goes “How are you going to put it in your mouth?” LOL  Well, I did. 🙂

If you like to make homemade guacamole. Here’s the link to the Shrimp Guacamole, just omit the shrimp and you’ll get the basic guacamole.

Hope you give this Chicken Fajitas a try. The recipe card is below.

CHICKEN FAJITAS

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Mink

Recipe type: Fajitas

Cuisine: Mexican

Serves: 4

Ingredients

• 2 large chicken breasts, sliced into thin strips
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 red bell pepper, sliced into ¼-inch strips
• ½ large yellow onion, sliced into ¼-inch strips
• 3 tablespoons of olive oil
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• salt and pepper
• juice of ½ lime

Instructions

1. In a large Ziploc bag, add chicken strips, 1 tablespoons of olive oil, juice of ½ lime, ½ teaspoon of chili powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, ¼ teaspoon of cumin, ½ teaspoon of salt and ¼ teaspoon of black pepper. Close the bag and toss everything together. Let it marinaded for 15-30 minutes in the fridge.
2. Heat up large cast iron pan with 1 tablespoon of olive oil on medium heat. When the pan is hot, add in the sliced peppers, onions, and a pinch of salt and pepper. Saute until they are golden and have softened slightly. Remove them from the pan onto a plate and set aside.
3. Add another 1 tablespoon of olive oil to the hot pan. Add in the marinaded chicken. Saute until the chicken is cooked through and no longer pink.
4. Add the peppers and onions back into the pan. Cook everything for another minute then serve immediately.
5. Serve the fajitas in lettuce cups or on tortillas and top with pico de gallo, sour cream, and some guacamole.

Notes

If your pan is small, you may want to cook peppers/onions and chicken in batches.
You can also use green pepper instead of yellow pepper if you like green pepper.

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