RECIPE: Chicken Fajitas

There were lots of peppers in the farm store today so, when I found two packages of chicken breasts in the freezer (while trying to make room for 1/2 a pig), I decided to make chicken fajitas knowing I had this delicious cilantro-jalapeno-sauce in the fridge to drizzle over them.  The sauce is spicy so the chicken has very little heat.  If you want more heat, leave the seeds and ribs in the jalapenos.  If you don't have banana peppers, leave them out. 

Fajitas are usually grilled, but that's a hassle, so I've found a way to make them on the cooktop.  The chipotle powder adds a bit of smoke flavor.

I buy our chicken breasts from Grassland Beef.

Chicken Fajitas

(The green blob in the center is purchased guacamole because I can't get avocados that ripen*)

Serves 4

• 2 pounds chicken breasts, cleaned of gross bits
• 1 large onion, peeled, quartered and sliced 1/4" thick 
• 4 small or 2 large green bell peppers
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 banana peppers
• 2 jalapeno peppers
• 4 T. lard, tallow, or ghee divided
• 2 t. garlic powder
• 2 t. ground coriander seed
• 1 t. whole cumin seed
• 1 t. MEXICAN oregano 
• 1/2 t. chipotle powder
• 2 t. himalayan pink salt
• FOR SERVING:
• warm tortillas
• sour cream, stirred to loosen
• cilantro-jalapeno sauce 
• guacamole
• fresh cilantro

Heat the tortillas (we use the toaster over) and keep them warm, wrapped in a dishtowel.

Core and de-seed all the peppers.  Quarter the bell peppers and slice 1/4" thick.  Halve the banana peppers and slice 1/8" thick.  Slice the jalapenos 1/16" thick.

In a large saute pan, melt 2 T fat over high heat and add the onions and peppers.  Stir to combine and then let them fry, stirring only once or twice until they're slightly charred and slightly softened; you don't want them limp.  The bottom of the pan will also be slightly charred.  Turn off the heat and let the onions and peppers sit in the charred pan while you prepare the chicken.

Mix all the seasoning together in a small bowl or custard cup and set aside.

Slice the chicken AGAINST THE GRAIN into 1/4" slices.

Push the onions and peppers to the side of the pan and turn the heat to medium.  Add the remaining 2 T fat to the middle of the pan.  When it's melted, add the chicken.   Sprinkle the seasoning mix over everything in the pan, the chicken and the onions and peppers.

Leaving the onions and peppers at the side of the pan, cook the chicken in the center, flipping and stirring, until it's barely cooked - don't overcook it or it will be tough!  You should see small areas of pink-ness.

Mix the onions and peppers into the chicken.  The chicken will finish cooking while you do this.  Reduce heat to low and keep warm while you serve it:

Place a warm tortilla on your plate, mound the fajitas on top, drizzle with sour cream,  cilantro-jalapeno sauce, and guacamole, and sprinkle with fresh coriander.


* Due to the drought in California, there is a shortage of avocados, so producers are picking them too early and they rot before they ripen!  I've started buying prepared guacamole even though it is inferior and not healthy (I cannot find organic).