When I read last weekend that Heidi was making Fajitas for supper I had to laugh. Even from across the ocean we are on the same wave length. I made and shot these Fajitas for supper last Saturday. We may have had them 8 hours apart but we might as well have been enjoying them together.
I have been making this recipe for quite a few years now and it is one of our tried and true favorites. James does not like peppers or onions so often when I make this just for the two of us I leave out the peppers and cut the onions large enough that he can avoid them. Even without those Fajita basics this recipe is fantastic because the chicken is so flavorful on it’s own. The secret? The marinade. Chicken always tastes better when marinaded to me, and this marinade is perfectly suited for Fajitas. No extra sauces required. I often fall back on this recipe when I am not sure what to make for supper because we almost always have everything on hand. And, no matter how often we have it we never seem to tire of it.
Fajitas
adapted from Allrecipes
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. soy sauce
- 1 tsp. chili powder
- 1 clove garlic, minced (or 1/4 tsp. garlic powder)
- sprinkle of hot pepper sauce (to preference)
- 1.5 lbs. chicken breasts, sliced into strips (I use 1lb. when it is just the 2 of us)
- 1 small onion (or half large), sliced
- 1 pepper, cut into strips
- tortillas, cheese, salsa & sour cream, to serve
- Combine first 6 ingredients and marinate with chicken for several hours in the fridge or 30 min. on the countertop, making sure to flip occasionally so that the marinade is evening distributed.
- Preheat pan to med. high heat. Cook chicken until browned on the outside. Add peppers and onions. Continue to cook until chicken is cooked through and veggies are tender.
Serves: 4
