When I think of fajitas, I reminisce on my days of frequenting the restaurant Chili’s. So, if you like fajitas and arm space, then this recipe is for you!
Prep Time: 15 Minutes Cook Time: 20 Minutes Yield: 6-8 Servings
3.5 oz. can chipotle peppers in adobo sauce
1 cup orange juice
1 tbsp. cumin
1 tbsp. chili powder
1 tbsp. minced garlic
1 tbsp. chopped onion
1 tsp. salt & black pepper
¼ tsp. smoked paprika
1 tsp. oregano
¼ cup olive oil
3 lbs. skinless chicken breasts, sliced into thin strips
1 large green bell pepper – sliced thin
1 red bell pepper – sliced thin
1 large white onion – sliced thin
Place the chicken strips into a non reactive bowl and pour the marinade over the chicken. Stir and cover with plastic wrap and set in the refrigerator. This can be done a few hours in advance or right before you cook the meal.
Preheat the oven to 350°f
Remove the chicken from the refrigerator and leave at room temperature for about 15 minutes. Take a large oven safe skillet or cast iron pan and pour in 1 tbsp. olive oil. Turn the burner on medium high heat. Once the oil begins to sizzle, place the chicken in the pan. Cook for about 5-7 minutes, stirring often. With the same bowl used to marinate the chicken, add the sliced onion and peppers and toss to properly coat with the remaining marinade. Season the onion and peppers with salt and black pepper, then pour over the chicken in the skillet. Cook the ingredients together for another 5-7 minutes, stirring often not to burn. After this process, cover with tinfoil and place in the oven at 350 and bake for 10 minutes.
While fajitas are in the oven, heat your tortillas, and set out your condiments.
After 10 minutes, remove the fajitas from the oven. Slowly let the steam out by gently pealing back the tinfoil. Get your tortillas ready and enjoy your fajitas!