I'll show you how to make the best chicken fajitas. Use the right pan, the right temperature, and the right spices.
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Cooking Tools In this video:
▶︎ Lodge cast iron 12 inch pan
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▶︎ Global 8 inch Chef Knife
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▶︎ Wooden Spoons
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Chicken Fajitas Recipe
Ingredients:
1 ⅓ to 1 ½ lbs. Chicken thighs trimmed of extra fat and cut into 1 2 inch chunks
1 tsp. Garlic powder
1 tsp. Salt
¾ tsp. Ancho chile powder
1 tsp. Ground cumin
½ heaping tsp. Dried oregano
⅓ cup extra light olive oil
1 lime, juiced
Garlic salt for veggies
Salt
2 medium bell peppers, I like using red and orange, cored, and sliced into ½ inch slices
1 medium yellow onion, cut in half, then sliced into ½ inch pieces
2 medium zucchini, sliced into ½ inch sticks 2 inches long
Directions:
Mix the garlic powder, salt, ancho chile powder, cumin, and oregano in a bowl to combine. Sprinkle over the trimmed and cubed chicken thighs in an 8 x 8 dish.
Drizzle with the olive oil and lime juice. Toss to coat. Cover and refrigerate from 30 minutes to 4 hours or even overnight.
Heat a large cast iron pan over medium high to high heat or until the pan begins to smoke. Place the chicken and it's juices into the hot pan and cook stirring frequently until all the chicken is no longer pink, about 8 minutes. Place the chicken into a dish to keep warm.
Add 1 - 2 tsp. Of oil to the pan over medium high to high heat. Add the onion, bell peppers, and zucchini to the pan. Season with salt and garlic powder. Use tongs to toss the veggies as they cook. Your hope is to get char marks on the vegetables.
After about 10 minutes the veggies should be nicely done. If you like them more crunchy, take them off the heat sooner. Add the chicken back to the pan when the veggies are done to heat the chicken through. Once hot, serve with flour or corn tortillas, sour cream, guacamole, and salsa if you like.
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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