Now, let’s get cooking…
- 1 whole chicken breast boneless
- 2 tablespoons Fajita seasoning more if needed
- Juice from 1/2 ripe Lime
- 3 assorted Bell Peppers
- 1/2 Onion medium size
- Salt and Black Pepper to taste about 2 pinches of each
- 3-4 tablespoons Olive Oil
- Dried parsley/cilantro
- Lime Slices
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Paprika
- 2 teaspoon Ground Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 1 teaspoon Cayenne Pepper or 1/2 teaspoon for less spicy
- 1 tablespoon Potato Starch *optional
- Tortillas toast them on a bit of olive oil to get a nice color and crunch.
- Spanish “Yellow” Rice
- Sour Cream
SEASONING: Mix it all together and keep it in an airtight container/jar. Use 2 tablespoons of the seasoning for 1 whole boneless chicken breast. You can always add later some more to please your own taste.
Some replacements for potato starch are cornstarch, arrowroot, and tapioca. These are all thickeners that can give the same result when substituted in a recipe that requires potato starch.
It is not required to use it or add it in the seasoning, but in the end, it gives this amazing sauce that coat the chicken, which makes it even more juicy and delicious.
Discard any fat on the chicken breast, and slice them into strips. Transfer chicken breast strips in a deep bowl then add about 2 tablespoons of seasoning. Mix well so that each strip is coated with the seasoning. Squeeze 1/2 of the ripest Lime juice and add 1 tablespoon of olive oil, mix again and set aside to marinate for 10 to 15 minutes.
Meanwhile, slice peppers into strips as well, discard the seeds. Slice onion, now I had really large onion, around one pound so I used a bit over 1/4 of an onion, but 1/2 onion would be fine if the onion is medium size. You can’t really go wrong with the measurements. I used all 4 colors of bell peppers since they are all different in taste, but if you have only one that’s fine too. It’s not a big problem at all.
Heat the skillet with a drizzle of olive oil, about 1 tablespoon, in this case, I used a ceramic wok to cook my peppers, but skillet or a pan would work alright.
Cook peppers on the medium-high heat until they are cooked but still hold the form and are still crispy in texture, about 10 minutes. Add about 2 pinches of salt and black pepper.
On the other side, heat a skillet with about 1 tablespoon of olive oil, you may add more if needed. If the skillet it smaller, then cook marinated chicken in two batches, otherwise, add chicken and cook until done, approximately 12-15 minutes. Keep turning them often so the chicken strips could cook evenly. Add just a splash of water after the chicken is no longer pink, and cover for 2 about minutes. Take the lid off and as soon as the water evaporates, and you have a thicker sauce from the seasoning that coats the chicken. Transfer cooked peppers and onion to the chicken skillet and stir well. Allow them to cook for additional 5 minutes together.
Give a little taste test and see if you need to add a sprinkle more of fajita seasoning or salt/black pepper.
Turn off the heat and serve. You may serve chicken fajita in the tortilla with sour cream or over the rice. It goes perfectly over Spanish “yellow” rice.
You can slice everything ahead and store it in your fridge for up to 2 days (for chicken), or in the freezer, 0 degrees F or below, up to 9 months for raw sliced chicken according to Storage Times Food Safty Chart and it is generally recommended frozen vegetables to be eaten within 8 months for best quality. Make sure to separate both and pack in individual freezer bags. As for the Fajita seasoning, I'd recommend to use it for the period of 3 to 4 months. You probably have all the ingredients, so just mix them up, store in the jar and you are good to go. It goes well with turkey, beef, or vegetables if you do not eat meat fajitas.