And another fabulous fajita recipe, this one from Martha Stewart Living! This was excellent and pretty simple to make. Lot of great flavor, it's another keeper. This recipe by Susan from Savoring Time in the Kitchen that I usually make is a little different. Chicken Fajita's, the same, but different? But so good!
Source: Martha Stewart Living, June 2009
adapted by There's Always Thyme to Cook
For the mojo de ajo:
1/4 cup extra-virgin olive oil
5 cloves garlic, minced
juice from 3 small limes
1 teaspoon red-pepper flakes
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
For the Fajitas:
1 tablespoon vegetable oil
1/2 white onion, cut into 1/2-inch-thick slices (about 1 cup)
1 red bell pepper, ribs and seeds removed, cut into slices
1 yellow bell pepper, ribs and seeds removed, cut into slices
salt and freshly ground pepper
1 1/2 pounds boneless, skinless thin-sliced chicken breast cutlet, cut in strips
8 small flour tortillas, warmed
shredded cheddar cheese
Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft, about 10 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, salt and pepper.
Make the fajitas: Heat a large skillet over high heat. Add the oil, and gently swirl to coat. Add onion and bell pepper, and season with a 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly, about 5 minutes. Add the chicken. Stir frequently, until chicken is browned and cooked through, about 8 minutes. Add the mojo de ajo, and stir to coat. Cook for another minute or so. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, jalapeno rings, and cheese.
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.