We just finished up sauté week and I wanted to give it a proper farewell. I’ve been wanting to make homemade tortillas again for a while and chicken fajitas gave me the perfect excuse! I added a bit of bacon grease, garlic powder, green onion and smoked paprika to the tortillas and it was so good! Bacon makes everything better.
- Add the chicken to a large bowl or dish and sprinkle in the oil, Chile Paste, spices and seasonings. Toss to coat, then cover and marinate in the fridge for 1 hour; preferably overnight.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Sear the chicken, cooking until the internal temperature reaches 165°F and the juices run clear.
- Remove the chicken and sauté the vegetables until just tender. Add the chicken back to the pan and toss until heated through.
- Serve with warmed tortillas, slaw, tomatoes, cheese, onions and cilantro or parsley.
Looking for a side dish? Try one of these recipes!