If you’re looking for a Mexican style dish, bursting with flavor and succulent strips of chicken, look no further. The chicken is marinated at least 6 hours (overnight is best). The chicken only takes 8 minutes to cook, Then, add the onions and peppers, fry ’em up(for 4 minutes) and serve on tortillas with some refried beans. Top it off with the Chipotle Lime Crema…youre’ gonna love it!

Chicken Fajitas

Recipe by Diane BeckerCourse: Dinner, Ethnic Dishes, Main Dish – Poultry or Chicken

Servings

servings

Ingredients

2 large chicken breasts (slice horizontally to create 4 filets) approx 1 1/2lb.
½ red onion, thinly sliced
3 bell peppers (various colors), thinly sliced
1 jalapeno pepper (seeds removed) and thinly sliced (optional)
8-12 flour tortillas
Marinade
2 Tablespoons olive oil
3 Tablespoons brown sugar
2 Tablespoons orange juice
2 Tablespoons lime juice
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
1 Tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon chipotle chili powder
½ teaspoon oregano
¼ teaspoon black pepper
2 teaspoons liquid smoke
Chipotle Lime-Crema
1 cup sour cream
2 Tablespoons mayonnaise
1-2 Tablespoons Lime juice (to taste)
½ teaspoon salt
¼-1/2 teaspoon chipotle chili powder
¼ cup (packed) cilantro, finely chopped

Directions

Mix the marinade ingredients together in a zipper bag, reserving 2 Tablespoons of the marinade in a separate container. Add the chicken to the marinade, toss to coat and refrigerate 6 hours or overnight .
Prepare the crema by mixing all the crema ingredients together in an air tight container and refrigerate .
Let the chicken sit at room temperature for 30 minutes before cooking.
Heat 1 Tablespoon olive oil in skillet over medium high heat. When pan is hot, shake the excess marinade off the chicken and fry, undisturbed for 3-4 minutes. Flip it over, cover and continue cooking until done (approx 4 minutes, depending on thickness of the chicken).
Remove from pan to a cutting board and cover with aluminum foil for 5 minutes.
While the chicken is resting, put 1 Tablespoon olive oil in the skillet and stir fry the onions and peppers for 2 minutes.
Add the reserved marinade to the skillet and continue stir frying for 2 more minutes.
Slice the chicken breasts into small strips, add to the veggies and serve on the tortillas.
Serve with the Lime-Crema and garnish with your favorite toppings, such as shredded cheese, salsa, cilantro, black beans, chopped tomatoes, olives, etc.