It’s cold and snowy outside and all I can think about is what to make for dinner. One of my very favorite meals is a well-stocked Chicken Fajita. You can make the whole thing on the grill or the stove top. I love this dish for the hearty comfort it provides in the winter, but whipping this up in the summer with fresh-from-the-garden ingredients is pretty fantastic as well.
The prep work is probably the most time consuming part, so it makes for a great family and friends (all hands on deck) – grab an apron and roll up your sleeves – kind of cooking project.
Connecticut Country House Chicken Fajitas
6 boneless chicken breasts
1 cup chopped cilantro
juice of 1 lime
1 cup of olive oil
6-8 garlic cloves
6-7 small Bell and/or frying peppers
1 very large onion
1 package flour tortillas
Homemade guacamole (see recipe link below)
1 jar Desert Pepper Spicy Black Bean Dip
1 jar salsa (your favorite brand)
1 small container of sour cream (room temperature)
Wash chicken breasts and place in large mixing bowl. Add the coursely chopped cilantro, juice of one freshly squeezed lime, olive oil, and a big pinch of salt – make sure all is well incorporated. Using a garlic press, add garlic and incorporate well into the mixture. Cover bowl with plastic wrap and place in fridge to marinate for at least 1 hour.
In the mean time, cut peppers and onions in even strips. Starting with the peppers, saute in a large non-stick pan. When they are lightly browned, add onion and saute until onions are lightly carmelized. Set aside.
For homemade guacamole, see http://noramurphycountryhouse.com/2012/05/holy-guacamole/
Place chicken breasts on a pre-heated grill, turning once you get grill marks until cooked through. Set aside.
One flour tortilla at a time, place on gas stove top or grill and let each side warm up and get grill marks. Place on dinner plate and let the fajita building begin! (Makes for great leftovers too.)
Enjoy, and let me know how you like it.