We’ve eaten these 3 times this month. Why? Minimal dishes, comes together quickly, and amazing flavour. We made these once and it became an instant favourite!
You can really make them as simple or as complex as you like, depending on how many toppings you want to add. We stopped here today with avocado, cilantro, cheddar (not pictured), and some restaurant-style salsa. You could go crazy with rice, beans, sour cream…etc. However, the flavour of the chicken, peppers, and onions is the star.
We use our cast iron grill pan for this meal. You can use a regular cast iron pan, or even a regular oven safe frying pan. Or, use your grill for the chicken.
2 teaspoons smoked paprika
1 teaspoon chipotle chili powder (I got this at Bulk Barn – use regular chili powder if you like. This stuff is spicier and smokier than the original)
1 teaspoon cumin
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
*note: you can double or triple the above recipe and save it for later!
juice of one lime (about 2 tablespoon)
2 tablespoons vegetable or olive oil
1/4 cup chopped cilantro
1 pound of chicken (my preferred is skinless chicken thighs…with or without the bone, but use what you like)
1 green pepper, sliced
1 medium red onion, sliced
1-2 sweet peppers (red, yellow, or orange), sliced
1 tablespoon butter
Tortillas (this will fill 4 or 5 7-inch tortillas depending on how full you fill them!)
Toppings: shredded cheddar cheese, salsa, extra cilantro, sliced avocado, sour cream etc.
1. Combine all spices in a small bowl. Rub spices all over chicken pieces. Put chicken in a bag/bowl with lime juice, chopped cilantro, and oil. Let marinade for however much time you got. We’ve done 15 minutes while we prepared the remaining ingredients. We’ve done an hour. Do what you can.
2. Preheat the oven to 375F.
3. In your cast iron grill pan, melt the butter over medium-high heat. Sear the chicken for about 3-4 minutes on each side. Finish in the oven, for about 10 additional minutes or until chicken is cooked. Remove the chicken to a cutting board and let rest under a foil tent.
4. Cook peppers and onions in grill pan over medium-high heat, tossing in pan juices. Only cook these for about 4-5 minutes or until slightly softened. You still want a little crispness to these.
5. Slice the chicken.
6. Assemble your fajitas. And, with much of my food, bring lots of napkins.