This simple, spicy chicken fajita dish was an on-the-fly, “what’s in the fridge” type of creation. It took about 25 minutes to whip this up using basic ingredients that I just happened to have in the house. Use organic ingredients for a healthier, tastier meal. This is a good one to keep in your back pocket for a busy evening when you want something good on the fly.
- 2 cups of cooked, shredded chicken (use pulled rotisserie chicken, it’s super easy)
- 1 orange bell pepper, sliced
- 1/2 white onion, sliced
- 1/2 cup organic chicken stock
- 2.5 tablespoons of my fajita seasoning (recipe below)
- avocado slices
- shredded cheese
- lime wedges
- extra virgin olive oil
Fajita Seasoning Ingredients:
- 1 tbs cornstarch
- 2 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground pepper
If you don’t have any of my fajita seasoning mixed up – and I have no idea why you would – start it all off by mixing all of those “Fajita Seasoning Ingredients” together in a small bowl. I like to make my own fajita and taco seasonings like this; I think that the homemade kind has less of that “out of the pouch” metallic flavor than the store-bought kind. Plus when your guests say “whoa, that’s pretty good,” you can be like “hell yeah, I made that shit from scratch.”
Heat the oil in a frying pan over medium heat. When the oil is hot, dump in the onions and peppers, and cook them – stirring occasionally – until the onions are just getting translucent, and the peppers are beginning to soften. This should take about 3-4 minutes. I like to stir in a pinch each of pepper, chili powder, and salt as the onions and peppers cook. I think it brings out the flavors a bit more.
Remove the onions and peppers from the heat, and dump them from the frying pan into a bowl.
Return the pan to the heat, and add the chicken, the chicken stock and the seasoning. Stir it all together for a few minutes, until the chicken is well-coated with the spices.
Dump the veggies back into the pan, and stir it all around. If it seems like it’s drying out, hit it with another splash of stock. Season it up with more salt and pepper (to taste), stir it around, and you’re good to go!
Serve it all up on tortillas, with a pinch of cheese, some sliced avocado, and a squeeze of lime.
Beer note: I tried this out with Ballast Point Brewing’s new Session IPA: Mango Even Keel. The nice light-but-hoppy IPA with hints of fruit was a wonderful compliment to the smoky and spicy flavors of the fajitas.