Photo: Chipotle Chicken Fajitas Recipe
Ingredients
- 1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
- 1 chipotle en adobo, minced (about 1 tablespoon)
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 medium red onion, quartered and sliced crosswise 1/2-inch thick
- 3 medium cloves garlic, thinly sliced (about 2 tablespoons)
- 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 1/2 cup low-sodium chicken broth or water
- 2 teaspoons roughly chopped fresh oregano
- 6 to 8 flour tortillas, warmed, for serving
- Pico de Gallo salsa, optional for serving
- Guacamole, optional for serving
- Sour cream, optional for serving
Directions
Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.
Serves: 4 (includes 8 tortillas and no additional options for serving); Calories: 366; Total Fat: 13 grams; Saturated Fat: 2.5 grams; Protein: 28 grams; Total carbohydrates: 34 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 94 milligrams; Sodium: 1494 milligrams
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By thollestelle
Winchester, VA
on September 02, 2012
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I really enjoyed this. Will be a regular in my house. I did leave out the chicken broth and served on soft tortilla, fajita style. yum!
update..I put the leftovers in the freezer...I took them to work and ate for lunch, still delicious!!
By SauceySonya
Austin, Texas
on July 01, 2012
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Great recipe! I made it tonight with chicken breasts. I served the chicken and onion/peppers combination on corn tortillas with sliced avocado and Baja Sauce. Will make again!
By KBinebrink
on June 19, 2012
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Hubby made a mistake and added two adobe peppers to the mix and woohoo! Feelin hot hot hot! But the flavor was so good that we just kept eating. And sweating. The taste was bold and zesty and authentic! We'll use this recipe forever.
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