Chipotle Chicken Fajitas

Name: Chipotle Chicken Fajitas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 mediums bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips; 1 Tbsp chipotle en adobo, minced (about; 6 to 8 flour tortillas, warmed, for serving; 2 Tbsps medium cloves garlic, thinly sliced (about; 4 servings Guacamole, optional for serving; 2 teaspoons kosher salt; 118 milliliters low-sodium chicken broth or water; 2 teaspoons roughly chopped fresh oregano; 4 servings Pico de Gallo salsa, optional for serving; 1 medium red onion, quartered and sliced crosswise 1/2-inch thick; 454 grams (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide; 4 servings Sour cream, optional for serving; 1 Tbsp vegetable oil

Chipotle Chicken Fajitas might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 28g of protein, 14g of fat, and a total of 378 calories. This recipe is typical of Mexican cuisine. If you have onion, chipotle en adobo, oregano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.

Ingredients you will need

Chipotle Chiles

Meat

Salt

Equipment you will use

Bowl

Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

Frying Pan

Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Add peppers and cook until softened and golden brown, about 3 to 5 minutes.

Ingredients you will need

Peppers

Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary.

Ingredients you will need

Seasoning

Whole Chicken

Oregano

Peppers

Broth

Sauce

Equipment you will use

Frying Pan

Serve immediately over steamed rice or potatoes.

Ingredients you will need

Cooked Rice

Potato

Equipment

Bowl

Frying Pan

Stove

Ingredients

Servings:

2mediums

bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips 1Tbsp

chipotle en adobo, minced (about 6

to 8 flour tortillas, warmed, for serving 2Tbsps

medium cloves garlic, thinly sliced (about 4servings

Guacamole, optional for serving 2teaspoons

kosher salt 118milliliters

low-sodium chicken broth or water 2teaspoons

roughly chopped fresh oregano 4servings

Pico de Gallo salsa, optional for serving 1medium

red onion, quartered and sliced crosswise 1/2-inch thick 454grams

(about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide 4servings

Sour cream, optional for serving 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.