Thursday, December 30, 2010

Chicken Fajitas

Chicken Fajitas

This is something that probably should have made it on the cookbook list but it would have been a little premature. I really haven't found a marinating method that gave me that flavor I was looking for. So I did more research and now I think I got it down. The only thing that could have made this better would have been if I cooked the entire meal on the grill but it was snowing yesterday so that was out. The flavor was rich and in hind site I should have marinated it overnight instead of all day. Like always if you have questions or suggestions please shoot me an email.

Kitchen Notes
* You can use whatever kind of meat you like but thighs just happened to be what I had in the freezer.
* You can add more heat if you like by adding more crushed red peppers to the marinade or even some fresh jalapenos to the veggie list.
* If you don't have Mexican oregano then regular oregano will work.
* If you don't have some cheese cloth for your veggies for the marinade then you can just put them directly into the marinade (it's just easier to get the veggies out when they are all tied together).
* If you have leftovers you can take the meat and veggies mixture over medium high with a few eggs and cook until complete and have a killer breakfast burrito.

- 1/4 cup olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon kosher salt
- 2 cloves garlic mashed
- 1/4 cup roughly chopped onion plus one whole onion sliced
- 1/4 cup cilantro
- 8 boneless, skinless chicken thighs
- 1 red pepper sliced
- 1 green pepper sliced
- tortillas warmed
- toppings including sour cream, guacamole and shredded cheese

The Process
1. In a large ziplock bag add the olive oil, chili powder, cumin, lime juice, vinegar, cayenne, oregano and salt then mix well. In a cheese cloth add the garlic, 1/4 cup of onion and cilantro then tie it off and add to the marinade. Then add the chicken to the marinade and seal then put in the fridge overnight to 2 nights.
2. In a large cast iron skillet heat a little bit of oil over medium high heat. Then when the pan is hot remove the chicken from the marinade and place in the pan until the bottom side is almost black. Flip the chicken and do the same to the other side adding a little of the marinade if the pan totally dries out (which it doubt). When the chicken pieces are black on both sides (don't worry if they're not cooked through we are going to add it back to the pan later) remove from the pan and place on a cutting board for 5 minutes.
3. Add the veggies to the same pan with a little bit of oil and using a wooded spoon, scrape up all those charred pieced of meat while you stir the veggies for 5 minutes. Slice the chicken into desired lengths and add to the pan and mix well. When the meat is cooked the dish is done. Add some meat mixture to a tortilla with your desired toppings and eat em up.
4. Enjoy.

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