Chicken Fajitas – Melina’s Way
These fajitas are a favourite with my family, well… at least most of them. They are simple to make, which is important in a busy house when you are trying to multitask. You know, finishing up the dishes so that you have enough to set the table – that sort of thing. Of course, your family may be smaller and your habits better than mine, but it is what it is.
1 kg (2.2 lbs) boneless chicken breasts (I use frozen)
2 sweet pepper (green or coloured – I prefer the coloured), sliced
2 medium onions, sliced
cooking oil for frying
salsa (I use medium), approx. 500 ml (2 cups)
I like to poach my chicken breasts. After putting the frozen breast in a large pot, add enough water to cover the chicken. Bring the chicken and water to a boil on high heat on the stovetop. When the water is boiling, turn down the temperature but keep it boiling for 15 minutes.
While the chicken is boiling, fry the peppers and onions in a small amount of cooking oil in a frypan, stirring often, over medium-high heat. Fry them until soft.
When the chicken is done, remove chicken one at a time and slice into narrow pieces. Add these pieces to the fried vegetables in the fry pan. You may need to split the mixture into 2 pans if it won’t hold it all. Continue until all of the chicken is sliced and added to the fry pan. It is hard to slice hot chicken, so don’t be afraid to make the chicken ahead of time, or you can use leftover chicken breast, other chicken, or any left over roast of pork or beef. Reserve the water. You can use it when making rice or you can use it as a soup base and add vegetables of your choice and salt and seasoning.
After all of the meat is added to the fried vegetables, add the salsa. Pour in enough salsa so that when it is mixed, the mixture is well coated. You don’t want your chicken to be dry.
The fajita mixture is now done. It only needs to be well heated before serving. I place the fajita mixture in a couple of serving bowls on the supper table to everyone can serve themselves. I place a package of flour tortillas at each end of the table with the fajita mixture and a bowl of sour cream.
To assemble the fajita, place a flour tortilla on your dinner plate. Down the center of the fajita, place some fajita mixture. Make sure not to add mixture near the bottom of the tortilla as it will interfere with folding the tortilla and make a mess. Put sour cream on the fajita mixture, if desired, before folding. When folding, fold the bottom of the tortilla up part way over the fajita mixture, then bring one side at a time over the mixture until you have a nice pocket in which to pick up and eat.