Adobo Chicken Fajita

Heat oil in a braising pan or large saucepan on medium heat. Add the chicken and sear to brown.

Remove chicken from pan and set aside. Add onions and peppers and sweat to soften for 1 or 2 minutes.

Add cumin and oregano. Stir well. Add sugar, tomatoes and chipotles in adobo.

Add chicken back to the sauce filled pan. Bring to a boil and reduce to a simmer.

Braise on low for 20 to 30 minutes until chicken strips are cooked through and the internal temperature reaches 165°F (74°C).

Squeeze in juice of 1 lime. Season with salt and pepper.

To serve, assemble tortillas with avocado, Pico de Gallo, sour cream, pickled onion or thin slices of sweet onion.