Fajita Spiced Chicken with Onion and Peppers
Fajita Spiced Chicken with Onion and Peppers
This delicious dish is great with some roasted veg or a salad on the side. We use this in our quesadillas with some cheese and they are, I have to say, simply amazing!
The marinade is loosely based on one by Tyle Florence. I found his much too spicy for me and I tweaked the other ingredients. I have to admit, I am a bit of a wimp when it comes to spice though.
In The Nourishing Well Kitchen, we put the chicken, onion, and peppers into tortillas with plenty of cheese and make quesadillas.
Ingredients
- 2 chicken breasts, sliced into tender size strips
- 1 cup marinade, reserve what’s left to add at the end – recipe follows
- 2 to 4 tablespoons organic olive oil
- 1 onion, cut in half-moons
- 2 bell peppers, cut into strips
- 2 to 3 tablespoons fresh cilantro (or parsley for the cilantro haters), chopped, for garnish
Marinade
- 2 large oranges, Juiced
- 4 limes, juiced
- 1 chipotle chili in adobo sauce, minced (if you like a lot of spice use 2 or more chipotle chilis)
- 1⁄4 cup Frontier Herbs brand Fajita Seasoning
- 4 cloves garlic, chopped
Directions
You can either put this in a measuring cup or wide mouth mason jar and blitz with an immersion blender or put it into a blender and whizz away.
Do ahead
Put the chicken strips into a non-reactive bowl. Prepare the marinade and pour over the chicken, turning the chicken in the marinade to make sure it’s well covered. Tightly cover the bowl (I use a silicon lid – stop with the plastic wrap! Even a salad or dinner plate works.) and put it in the fridge for a minimum of 3 hours up to overnight.
Prepare the marinade and marinate chicken
Remove the chicken from the marinade. Put the leftover marinade in a small saucepan and simmer on low heat for up to 10 minutes.
Heat the olive oil in a 10” to 12” sauté pan. The oil should shimmer but not smoke.
Cooking in batches pan sear the chicken strips in batches for 2 -3 minutes on each side until the chicken turns whitish. The chicken should be cooked through but still, be tender and juicy.
Remove to another bowl and repeat.
Sear the chicken
Remove the chicken from the marinade. Put the leftover marinade in a small saucepan and simmer on low heat for up to 10 minutes.
Heat the olive oil in a 10” to 12” sauté pan. The oil should shimmer but not smoke.
Cooking in batches pan sear the chicken strips in batches for 2 -3 minutes on each side until the chicken turns whitish. The chicken should be cooked through but still, be tender and juicy.
Remove to another bowl and repeat.
Sauté the vegetables and finish the dish
Using the same pan (no need to clean it out), add a little olive oil and sauté the onion, adding a pinch or two of salt to help the onions sweat.
Cook the onions until they are translucent and almost caramelized – about 15 – 20 minutes, adding a small amount of the reserved marinade if needed to prevent burning. If you would like to caramelize onions cook them longer with no marinade, till they brown.
Next, add the peppers and cook until tender. When the peppers are tender add the chicken back to the pan and pour all reserved marinade over. Cook till chicken is just heated through.
Season to taste with salt if needed.
Garnish with either chopped fresh cilantro or parsley.
Serve with corn salsa, guac, sour cream, queso fresco – or just eat on its own with a simple salad.
Source
Marinade loosely based on a recipe by Tyler Florence
