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Danielle is back with another great dinner idea! This easy chicken fajitas recipe is meant to be made, prepped and put in the freezer for a rainy day. Season the chicken strips and vegetables, put everything in a ziplock bag and you’re done. Watch the video here.
12 very thin chicken cutlets, sliced into 1/4-inch strips
2 red peppers, cut into thin strips
1 green pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 jalapeño, thinly sliced
1 purple onion, halved and thinly sliced
1/2 teaspoon Pereg Cumin, divided
1 and 1/2 teaspoon Pereg Smoked Paprika, divided
1 teaspoon Pereg Paprika, divided
2 teaspoons Gefen Garlic Powder, divided
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 lime, zested and halved
3 tablespoons oil, divided
rice
soft-shell tacos
Glicks Hot Sauce (optional)
In a bowl, combine 1/4 tsp cumin,1 tsp smoked paprika, 1/2 tsp regular paprika , 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.
Add spice mixture and lime to the chicken and mix thoroughly to combine.
Place chicken on a piece of saran-wrap, wrap it up well and then place in the bottom of a zip top bag.
In a large bowl, combine all the vegetables.
Season with 1/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp regular paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper.
Squeeze the juice of the limes over the vegetables and then place into the bag, on top of the wrapped chicken.
Seal bag tightly, squeezing out as much air as possible and freeze until ready to use.
Remove bag from freezer the night before you are planning on cooking (or early in the morning), and allow to defrost.
Place a large pot over high heat, and add 2 tbsp of oil.
Add the vegetables to the pot, and allow vegetables to cook until all of the liquid evaporates.
Cook for an additional 5 minutes (for a total of 15-20 minutes).
Move the vegetables to the edges of the pan, leaving the center of the pot empty.
Add 1 tbsp of oil to the middle of the pot along with the chicken, stirring occasionally and allowing the chicken to cook through, gradually mixing it into the vegetables (7-8 minutes).
Serve with soft shell tacos and rice, piled high with the fajitas mixture and drizzle with hot sauce on top.
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Wood utensils @Anna wood utensils are used as mixing spoons in pots to avoid scratching them. Simple as that
Wood Utensils.. My Million Dollar Question Danielle, this recipe sounds yum!! Now that Pesach is coming, I should really do a double recipe so I can place half of it in the freezer for sometime between the Erev Pesach Rush..
As seen, you use wood utensils. I have seen this in the past with other recipes too.. What are the advantages and when should I use it?
Chicken fajitas They were spot on!!! We ate it over rice since that is my family’s fav
A real good dinner!
Thanks Danielle