Skillet Chicken Fajitas make a wonderful, fast meal that my whole family loves. (Minus one small boy who doesn’t care for bell peppers, the crazy kid). This recipe makes use of the Homemade Fajita Seasoning Mix I posted yesterday. The recipe for the mix will make enough for 10 batches of fajitas. Great to keep on hand in your pantry.
Let me show you how to make these tasty fajitas happen…
1. Cut your chicken breasts into long strips, with a pair of kitchen scissors.
2. Heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil. When the oil is hot add your chicken. Sprinkle it with a bit of salt and pepper. Let it cook through and get a pretty golden sear along the edges. Should only take about 6-7 minutes.
3. While your chicken cooks grab 12 (give or take 1 or 2) mini peppers. Slice the tops off and then slice them into long thin strips.
4. Slice 1 onion and 3 cloves of garlic.
5. When your chicken has cooked through, remove it to a plate and cover with aluminum foil.
6. Add 2 Tb of olive oil to your skillet. When it’s hot add the sliced veggies. Allow them to cook until crisp tender, stirring occasionally. Make sure they don’t burn. You may need to add a little bit of liquid.
I like to open a can of tomatoes and keep it handy while the veggies cook. Add a bit of the tomato juice to the hot pan. This will create a bit of steam for the veggies and help them not to burn.
7. When the veggies are crisp tender, pour the entire can of tomatoes (including the juice) into the pan. Add the chicken as well and give everything a nice stir.
8. Add 3 Tb Homemade Fajita Seasoning Mix, 1/2 C water, 1 tsp apple cider vinegar and 1/2 tsp liquid smoke to the skillet.
9. Let the mixture simmer away for 5 minutes, stirring occasionally.
10. Remove the pan from the heat and hit it with the juice from 1/2 a lime. Stir it, give it a taste and add more salt and pepper to your liking.
Serve on tortillas with sour cream and cheese…avocado, tomatoes, lettuce would be great as well.