Recipe: Chicken Fajitas
I almost feel guilty making this post.
I mean, I’ve been almost preachy about how it makes more sense to make your own stock, or cut up a whole chicken into pieces rather than pay the grocery to do it for you. Those still remain true, but sometimes you just don’t have the time or the inclination. It’s been a busy time at casa de Tolar.
We just got back from our annual week in San Diego. Thankfully it did not include Norovirus or The Shub this time, but I ended up here on Monday (first day back at work after a week away) with nothing cooked and posted.
I stopped at the grocery on the way home to buy ingredients for tonight’s dinner and here is the first thing that jumps out at me… fully pre-prepped fajita veggies! I mean, it’s just Kathleen and me. We can’t really eat three peppers and a whole onion worth of veggies. This is perfect!
Done and Done. Sometimes, you actually do have more money than time. And in this case, there is definitely less waste.
The secret here is a high-heat skillet and letting those chicken pieces sit undisturbed for a good 2-3 minutes on each side. I followed the Simply Recipes instructions except for the “wipe off the excess marinade” part. Since when is there ever excess marinade?
While the chicken rested under foil, I seared the veggies in two batches and heated the tortillas in the oven.
I plated the veggies and sliced and plated the chicken, then brought it all to the table to my appreciative audience, Kathleen. Even with the reduced amount of veggies and chicken, we couldn’t finish it all. I’ll be having chicken fajitas tomorrow at lunch, to the envy of my coworkers no doubt.
Rating: No question, 5 out of 5 glasses for this fabulous plate of fajita goodness. It was easy enough to make and seems like it would readily scale, so I’ll consider this for our next annual vacation family dinner.