We love fajitas in our family and the best way to make them is on the grill. I know there are people out there who will continue to use their grill in the snow and freezing cold; but I am not one of them. That’s why when I saw this recipe I knew I had to try it. Making fajitas on the stove is a great to enjoy them on those really cold snowy days. I had been craving fajitas and these hit the spot. The whole dish came together nicely and we had no leftovers. I served these with a fresh tomato salsa. I can’t wait to make them again.
Stovetop Chicken Fajitas:
- 2 tsp canola oil
- 2 red bell peppers, stemmed, seeded, and sliced thin
- 1 red onion, halved and sliced thin
- Salt and Pepper
- 4 (6oz) boneless, skinless chicken breasts, trimmed, pounded so the chicken is all the same thickness
- 1/2 cup orange juice
- 3/4 cup minced fresh cilantro
- 1 tbs Worcestershire sauce
- 4 garlic cloves
- 2 tsp minced canned chipotle chile in adobo sauce
- 1 tsp yellow mustard
- 1 tomato, cored, seeded and chopped medium
- 3 scallions, sliced thin
- 8 whole-wheat flour tortillas, warmed
- Heat the oil in a 12-inch skillet over medium high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5-7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.
- Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160-165 on an instant-read thermometer, 10-12 minutes longer.
- Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.
- Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.