Adobo Chicken Fajita
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
|Per 241 g serving||Amount|
|Saturated Fat||3.5 g|
|Per 241 g serving||% Daily Value|