Chicken Fajitas
By GreenPan
Ingredients
- For the mojo de ajo:
- ¼ cup olive oil
- 4 cloves minced garlic
- Juice from 2 limes
- 1 teaspoon red-pepper flakes
- ½ teaspoon coarse salt
- For the fajitas:
- 1 tablespoon vegetable oil
- 1 large white onion, cut into ½-inch-thick slices
- 1 large green bell pepper, ribs and seeds removed, cut into ½-inch-thick slices
- 1½ lb boneless, skinless chicken breast, sliced ½-inch-thick
- 8 small flour tortillas, warmed
- Guacamole for nachos, for serving
- Pico de Gallo, for serving
- Sour cream, for serving
- Shredded Cheddar cheese, for serving
Procedure
Make the mojo de ajo: Put a sauce pan on the burner, press ’Start’ then ’Low Fry’. Cook oil and garlic in the sauce pan until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.
Make the fajitas: Put the wok on the burner, press ’Start’ and press ’High Fry’. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with ¼ teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.
Make the fajitas: Put the wok on the burner, press ’Start’ and press ’High Fry’. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with ¼ teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.