Chicken Fajitas
Chicken Fajitas are real quick and easy meal for those busy weeknights. It is a real basic Mexican dish that has flavors way beyond how super easy it is to throw together.
Let’s throw together some Chicken Fajitas.
First let’s put a skillet on medium high and eyeball just enough olive oil to lightly coat the bottom of the skillet. Salt, pepper and garlic powder one side of the chicken. The chicken can be thin sliced breast, skinless boneless thighs or even some of those frozen tenders that you might have in the freezer. (Thaw them out in the microwave first of course) Put them in the pan seasoned side down and season the up side.
About 3-5 minutes a side depending on the thickness. When they are firm to the touch and/or leaking clear fluids remove them to a plate that will catch the drippings.
While the chicken is cooking cut up the onion into strips. As an additional option you could include some thin slices of jalapeño peppers with the onions. When we were living down in Mexico we would get Chicken Fajitas from street vendors with the chicken cut into strips, plus the jalapeños, and served up as a Taco. It was DELISH!!
After you take out the chicken put the onions in the pan mix them around with a wooden spoon getting the bits of cooked chicken off the bottom of the pan. Put the chicken – and the drippings – on top of the onions and let the onions finish cooking ’til they are a little more than just caramelized. Like, starting to get a little bit browned.
Serve up your Chicken Fajitas! With some good beer and tortillas, pico de gallo, sour cream and guacamole. Or just tortilla chips. Whatever works for YOU.
Chicken Fajita
Ingredients
- olive oil
- 2 Small Chicken breast boneless, skin less
- 1 tbsp. black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 medium onion cut into strips
Instructions
- First you put a skillet on medium high and eyeball just enough olive oil to barely coat the bottom of the skillet. Salt, pepper and garlic powder one side of the chicken. The chicken can be thin sliced breast, skinless boneless thighs or even some of those frozen tenders that you might have in the freezer. (Thaw them out in the microwave first of course) Put them in the pan seasoned side down and season the up side. About 3-5 minutes a side depending on the thickness. When they are firm to the touch and or leaking clear fluids remove them to a plate that will catch the drippings.
- While the chicken is cooking cut up the onion into strips. After you take out the chicken put the onions in the pan mix them around with a wooden spoon getting the bits of cooked chicken off the bottom of the pan. Put the chicken on top of the onions and let the onions finish cooking 'til they are more than just caramelized. Like starting to get brown.
- Serve it up! With some good beer and tortillas, pico de gallo, sour cream and guacamole. Or just potato chips. Whatever works for you.
