Chicken Fajitas – Scratch or package – fast and easy

Red and Yellow Peppers, Onions and Chicken Breast Fajita

Red and Yellow Peppers, Onions and Chicken Breast Fajita

Fajitas are another family favorite, and I like making them because they’re so easy. Depending on the time and how much effort I want to put into it, I’ll either use the seasonings from the pantry, or I’ll use a Mrs. Dash fajita seasoning packet. Either way, they taste great and don’t take much time at all.

While thawing the chicken breasts, when they’re about 1/2 thawed, I use my filet knife and slice them once through the thickness, and then make thin strips. If I’m going to be around the house all day, I’ll start thawing, usually 4 breasts, around 10am. By 3 or so they are the right amount of thawed to slice them. And then I sprinkle the seasoning over the meat and let it rest on a plate to finish thawing until around 5 when I start cooking. – I think breasts taste better than dark meat in fajitas, and I really don’t care for beef fajitas at all, but you can substitute beef.

Fajita Salad

Fajita Salad

If I’m not around the house, I just cut up the thawed chicken – but it’s much easier if it’s half frozen to get the slices even – and then fry the meat, then the veggies, throw it all together and dump on the seasoning, a little water, and stir. It’s usually done in 20 min or less.

  • 4 breasts or about 1.5lbs
  • 1 or 2 yellow onions, sweet or cooking
  • 1 or 2 sweet peppers. I like using red, yellow or orange because they’re pretty and not as strong as green, but green works well, too.
  • 1/4 cup or so oil (I use olive or grapeseed, but vegetable oil works fine too)

Seasoning:

  • 1 package of your favorite brand of fajita seasoning mix. Old El Paso or McCormick’s were my old standbys until Mrs. Dash came out with the salt-free variety, and that’s what I use now.

OR

  • 1 clove garlic, minced (or about 1 heaping Tblsp granulated dried garlic
  • 1 Tblsp onion powder
  • 1 tsp cumin
  • 1-2 tsp chili powder (or more depending on the strength of the brand you use)
  • a dash or two chayanne
  • salt and pepper to taste
  1. Using about 1/2 the oil, fast fry the chicken until it’s just barely cooked through.
  2. Remove from pan and set aside.
  3. Pour in the remaining oil and cook the peppers and onions until they’re wilted to the right texture for you. We like ours on the softer side.
  4. Add the chicken back and stir it all together.
  5. If you used a package mix, you might need to add about 1/4 cup water, because they have thickeners in it that will turn into a sauce.
  6. Simmer for about 5 min on low to let the flavors soak in everywhere.
  7. Serve on tortillas with a side of salsa and sour cream, or on top of lettuce leaves with some diced tomatoes for a fajita salad – I use the salsa and sour cream on my salad as dressing. Sprinkling on a little extra sharp cheddar cheese is really good too!
  8. Enjoy!

 

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