|I am obsessed with fajitas. I could eat them once a week. Now that we don't have a grill, I don't make them as often as I used to. I saw this recipe on one of my most favorite blogs, Tide and Thyme. She is a Maryland girl, like me, and I usually want to make nearly every recipe she posts. Everything always looks so amazing. These fajitas were a huge hit at our house. I adapted the recipe to cook the chicken indoors, but I bet it would be even tastier on the grill. Miss F even gobbled up the bell pepper. She cleaned her plate with no issues at all. I freeze chipotle peppers individually in ice cube trays from the large can they come in, that way I can always have them on hand and don't waste any.|
1 chipotle chile in adobo, minced
Juice from 2 limes
2 tablespoons vegetable oil
1 tablespoon water
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon salt
½ teaspoon black pepper
2 boneless skinless chicken breasts
2 teaspoons vegetable oil, divided
1 bell pepper, sliced
½ onion, sliced
Shredded Colby Jack cheese
Whisk together the chipotle, juice, oil, water, sugar, garlic, salt and pepper in a shallow dish. Add the chicken breasts to the dish and marinate for 30 minutes, flipping once halfway through.
Heat one teaspoon of the oil in a large sauté pan with a lid over medium-high heat. Add the marinated chicken to the pan, cover, reduce heat to medium and cook for 8 to 10 minutes. Turn over the chicken, re-cover the pan and cook for 8 minutes more, until chicken is cooked through. Remove the chicken from the pan and tent with foil.
Heat the remaining teaspoon of oil in the pan over medium high heat. Add the bell pepper and onions, sauté for 2 to 3 minutes, until peppers and onions are tender.
Slice the chicken into strips, toss with the pepper and onion mixture. Serve on warm tortillas with cheese, sour cream and guacamole.
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