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Chicken Fajitas

This is an adaptation of a “Lemon Chicken Tacos” recipe shared by a friend.  I made a few adjustments and the fam has decided this is much more ‘fajita-like’ than ‘taco-like’.
Lemony Chicken Fajitas

The Goods:

1 whole chicken (or you can do parts of your choice, for these measurements, you’ll want 3# of meat)

3 lemons

4 cloves garlic, minced

2 tsp ground cumin

1.5 tsp kosher salt

1 tsp ground black pepper

1 medium onion, sliced

2 bell peppers, sliced

flour tortillas


shredded cheese

The Process:

Boil chicken until juices run clear.  If using the whole chicken, this will probably take about an hour. (if you’re a frequent reader, you know I don’t ‘do’ times well, you’re lucky you get measurements!)

Once done, remove from water, set aside to cool.

Meanwhile, juice 2 of your lemons into a large Ziploc bag.  Add in your spices.  Yep, right into the bag.  Just dump it in there and give a little shake.

Now that your chicken is cool enough to handle, use a couple forks and shred it.  You know how to do that, right? Take a fork in each hand, opposing sides, pull apart….

Once shredded, dump it all into the bag of lemon juice and spices.  Seal it up then give a good toss and squish around to distribute that lemony spicy goodness!

Refrigerate for a couple of hours, preferably.  Overnight would be fine.  Half an hour acceptable, in a pinch.

Then when it’s time to get supper ready, heat a little oil in your big saute pan over medium heat.  Toss in those sliced onions and bell peppers.  You want the onions at least transparent, though I prefer them beginning to caramelize.  And I like a little crunch left in my peppers, though hubs wants them cooked through. (psst…to accommodate that, toss some in at the beginning of the onion/pepper cook, reserving some to toss in later 😉 )

Once the onions and peppers are sauteed nicely, dump your chicken mixture into the pan.  Yep, all of it.  There’s not likely to be any juice sitting on the bottom of the bag.  The chicken soaks it up nicely!  Dump the whole thing in the pan, give it a stir and continue to heat over medium-ish heat until chicken is adequately warmed.

Serve in warm flour tortillas, topped with shredded cheese and salsa!

Psst …. we like to put a smear of salsa on the tortilla before loading it with meat, then putting another dollop on top. MmmmMmmm!



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