5 April, 2020

Chicken Fajitas

Comments : 2 Posted in : Dinner, Lunch on April 5, 2020 by : be3n Tags: canola oil, chicken, chili powder, crushed red pepper flakes, dried oregano, flower tortillas, garlic powder, garlic powser, ground cumin, lemon juice, onion, paprika, passilla pepper, sweet red pepper

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1 sweet red pepper, julienned
• 1 Passilla pepper, julienned
• 2-3 small fresh habanero pepper (or 1 dried habanero), diced.
• 1 onion, chopped
• 6-8 flower tortillas, warmed
• Optional: shredded cheese, taco sauce, salsa, guacamole, and sour cream.

Cut the chicken into strips and leave them to marinate in 2 tablespoons of canola oil, lemon juice, and spices. cover and refrigerate for 1-12 hours. Stir occasionally if possible.

Add the remaining 2 tablespoons of canola oil and the onions and peppers to a large pan over medium heat. Cook until softened. 4-5 minutes. Then remove, and set aside.

To the same pan, add the chicken mixture and stirring occasionally, cook thoroughly. 7-10 minutes. Once these are done, return the peppers and onions to the pan for another quick 2-5 minutes. remove heat and serve!

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