Chicken Fajitas

This is a delicious recipe for Chicken Fajitas adapted from my friend Gloria Chadwick’s book The Foods and Flavors of San Antonio. This recipe uses stir-frying as the method of cooking instead of grilling like most fajita recipes I’ve seen.

Gloria mentions in the book how “Fajitas are popular everywhere in San Antonio.” And also that “There are many ways to make fajitas. Experiment with various spices to find the recipe you like best.” I added cilantro. Diced tomato or salsa is really delicious on them too. I love that the chicken is marinated first, it picks up a lot of flavor that you can taste in final dish. The results? Positively delicious, hearty, well-seasoned and so satisfying! I can’t wait to try more of her recipes, full of fresh vegetables, strong flavors, and zesty seasonings!.

Chicken Fajitas
From Foods and Flavors of San Antonio by Gloria Chadwick ©2009 by permission of the publisher, Pelican Publishing Company, Inc. www.pelicanpub.com

3 skinless, boneless chicken breasts, cut into strips
Finely grated zest and juice of 2 limes
2 tablespoons of sugar
2 teaspoons dried Oregano
1/2 teaspoon Cayenne
1 teaspoon ground cinnamon
2 teaspoons Cilantro(my addition to the recipe)
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
12 8″ flour tortillas, warmed
1 cup quacomole
1 cup salsa
1 cup sour cream

Place the chicken strips into a large bowl. Add the lime zest and juice, sugar, oregano, cayenne pepper, cinnamon, and cilantro.Mix thoroughly. Set aside to marinate for 30 minutes.

Heat the oil in a 12″ skillet over medium-high heat. Stir-fry the marinated chicken for 5 to 6 minutes, then add the onions and bell peppers. Cook for 3 to 4 more minutes or until the chicken strips are cooked through and the vegetables are soft.

Spoon the chicken mixture into a serving bowl. Serve with warm tortillas, guacamole, salsa, and sour cream on the side.

Serves 6.

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