Zing went the Chicken . . . Ole!

9 Nov

Savvy Single Chicken Fajitas

Last night’s supper is a classic in this Savvy kitchen. My recipe for Chicken Fajitas, adapted from a great soft back cookbook, Quickies Chicken, which is part of Chatelaine Magazine’s Quickies series. The original recipe serves 4, but like so many Savvy adaptations I simply cut the protein in half and keep the full vegetable content for 2 servings.

Slice 2 coloured sweet peppers and a large sweet onion

Start out by thickly slicing 1 large sweet onion, liked Vidalia. Wash, core and slice 2 colourful sweet peppers, lengthwise. Preheat oven to 300°F. Wrap 3 of 6 small (8″) wheat tortilla in a foil packet (keep 3 and warm for your second meal).

Slice 1 jumbo chicken breast into long strips.

  
   Rinse and pat dry one jumbo (or two small) skinless, boneless chicken breast. Cut into long narrow strips.

Collect your seasonings.

In a very large non-stick frying pan, heat ½ tablespoon of extra-virgin olive oil over Medium heat. Add the chicken strips, 1½ tablespoons chili powder, 1 teaspoon dried oregano, ½ teaspoon cumin, 1 clove of garlic, minced, and ½ teaspoon ground black pepper to

Stir fry chicken strips and seasonings over Med-High heat

the pan.

Stir fry until the chicken strips brown and are no longer pink inside (8 – 10 minutes). Remove from the pan and set aside.

Meanwhile, set the foil packet of whole wheat tortillas in the preheated oven for 10 minutes.

Stir fry onions and peppers for about 5 minutes

Wipe the bottom of the pan with a paper towel. Heat another 1 ½ tablespoon of EVOO over Medium heat. Add the sliced onion (breaking up the slices into individual strands), pepper strips, 1 garlic clove, minced, 1 ½ tablespoons chili powder, 1 teaspoon dried oregano, ½ teaspoon cumin and a pinch of sea salt to the heated oil. Sauté the vegetables and spices until the onions softened and the peppers cook to a tender crisp stage (3 – 5 minutes).

Return the cooked chicken to the pan and stir into the vegetable mix and allow to heat through for 2 – 3 minutes.

Meanwhile, wash and halve a handful of cherry tomatoes. Cut 1 ripe avocado in half and slice one half into 6 thin slices or chop. Retain the other half for your 2nd serving [wrapped tightly in foil, pit intact, and refrigerate] or use in a green salad. Set out some sour cream and chunky-style salsa.

Remove the tortillas from their foil packet and fill with half the chicken–onion–pepper mixture. Dress to your liking with cherry tomatoes, avocado, spicy salsa and sour cream. Fold up tortilla and serve. I felt no need for rice or a salad as a side dish with so many vegetables in the wraps. But suit yourself.

I believe a crisp lager or IPA is the best beverage with these highly spiced fajitas. If you like less spicy food, you might want to start with half of the recommended herbs and spices and adjust to your taste.

Refrigerate remaining chicken, onions and peppers. To serve for your second meal, reheat the poultry mixture in a smaller skillet and warm the tortillas for 10 minutes.

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2 Responses to “Zing went the Chicken . . . Ole!”

  1. Gillian November 11, 2012 at 1:12 pm #

    That sounds distinctly like dinner to me. I’ve sent it off to the husband for this week’s menu. Yum! Thanks!

    • Susan at Savvy Single Suppers November 11, 2012 at 1:17 pm #

      Others might think this recipe a tad too spicy, but I like a tingly mouth. And a reason to enjoy a cold brew alongside. From the same cookbook, there’s a similar recipe for using up left-over roasted chicken. Equally tasty, but a different texture and a little shorter cooking time.

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