Chicken Fajitas
Chicken strips sautéed with carrot, bell pepper and onion, seasoned with thyme, crushed red pepper and oregano. Ready to build into tortillas with whatever you have on hand.
- 1 kg (2.2 lb) chicken breast
- 3 carrots
- 1 bell pepper
- 4 onions
- 4 cloves garlic
- Thyme, crushed red pepper and oregano
- Oil and butter
- Salt
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1
Cut the chicken
Slice the chicken breast and then cut in half. Discard any parts with a lot of blood.
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2
Cut the vegetables
Peel and cut the carrots into strips. Cut the bell pepper into strips. Cut the onions into strips. Finely chop the garlic.
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3
Sauté the carrot and pepper
In a pot over high heat with a bit of oil, sauté the carrots for 2 to 3 min. Add the bell pepper and cook 1 more min.
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4
Add onion and seasoning
Add all the onion and a bit of salt. Stir for 10 to 15 min until the vegetables are tender. Add the thyme, crushed red pepper and oregano. Mix and turn off the heat.
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5
Cook the chicken
In a separate skillet with oil and butter, cook all the chicken slices over high heat for ~8 min, stirring with tongs. Add salt while cooking.
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6
Assemble and serve
Serve the chicken with the vegetables from the pot, or mix everything together. Build into tortillas.
- Vegetables cut into strips don't fall out of the fajitas (cubed ones do).
- Chicken cooked over high heat comes out more browned and less boiled.
- Finish with sour cream, guacamole or tomato sauce.