Chicken Chipotle Fajitas

Jan 09, 2022February 12, 20220 25
in Dinner

Prep

30 min

Cook

30 min

Serves

4 people

Level

Medium

Rating

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Ingredients

1 pound chicken tenders or chicken breast
2 tsp lime juice
2 tsp worcestershire sauce
2 tsp soy sauce
Ground pepper
1 tbsp garlic powder
2 tsp olive oil
1 can chipotle peppers in adobo sauce
Fresh oregano
Minced garlic
3 or 4 bell peppers
2 onions
3 avocados
1 can diced fire roasted tomatoes
Your favorite salsa (I recommend salsa verde)
Sour cream
Tortillas
A few fresh limes
 

Instructions

1.Start by marinating the chicken. To do this, combine the lime juice, worcestershire sauce, soy sauce, garlic powder, olive oil and 2 tablespoons of adobo sauce from your can of chipotle peppers. Before you add to the chicken, pat the chicken dry and season with salt and pepper. Be generous with the pepper. Place the chicken in a ziploc bag or bowl and add the chicken. Throw the chicken in the fridge for at least a few hours.
2.After your marinating is done, you can cook the chicken. Save the marinade for later! If you’re using a breast, then you probably want to cook in the oven. If you’re using chicken tenders, then you can cook them in a skillet on the stove top, about 5 minutes on each side. Turn the heat up high to get a nice sear. If you’re cooking chicken breasts, do this a while before you start preparing the rest of the meal. Once the chicken has cooked, let it rest for ten minutes then chop it up into nice large chunks.
3.While the chicken cooks, prepare your veggies. I like to cut the bell peppers in strips and the onions in half rings (and decently thick). Also dice up two or three chipotles and about a tablespoon of fresh oregano leaves. Do three if you like spice, one or two if you don’t. Once you’ve cut the veggies, heat up a large pan or skillet, then add olive oil and the minced garlic, about a tablespoon. After a minute, add the onions and cook for a few more minutes until the onions change color and become very yellow. Then add the bell peppers and any other veggies you want to add. Add the chipotles, the saved marinade, the oregano, and the can of fire roasted tomatoes (but drain it first). Let the veggies cook for around 10 minutes, stirring occasionally. You want to be on medium heat right now. At minute 8 of the ten, add the chicken you cooked earlier.
4.While you’re cooking the veggies, prepare your guac! Mash up your avocados, add salt, pepper, garlic salt and half an onion (diced). Squeeze some fresh lime juice to taste, and your guac is ready!
5.While you’re cooking the veggies, prepare your guac! Mash up your avocados, add salt (be generous and taste!), pepper, garlic salt (1 teaspoon) and half an onion (diced). Squeeze some fresh lime juice to taste, and your guac is ready! If you want to really take your guac to the next level, add a half teaspoon of cumin - it adds an earthiness that is delicious. Also try to use himalayan salt.
6.Serve the fajitas nice and hot with some salsa, sour cream, lime wedges and your guacamole. Buen provecho!

 

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