Tuesday, September 15, 2009

Chicken Fajitas

Ingredients

  1. 1 teaspoon pure chile powder
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1 tablespoon cornstarch
  7. 1/4 cup water
  8. 3 tablespoons extra-virgin olive oil
  9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
  10. 1 medium onion, thinly sliced
  11. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

  1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, onion, seal and knead gently to coat. Refrigerate for 15 minutes.
  2. Heat the remaining 1 tablespoon of oil in a large nonstick 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. Remove from the heat and stir in the lime juice.
  3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Today I'm going to try this recipe in the crock pot. I have made it before on the stove but thought I would try something different. So far it smells delicious, but Lincoln has informed me is doesn't like "pajitas".

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