Friday, February 5, 2010

Surrender to Your Spicy

We are in for another rainy, wintery mix this weekend, hooray. So while the cold outside made my skin goosebump, there was fire in my belly tonight; chicken fajitas are on the menu! On the kind of days, when you don’t want to run out to the store, you can usually find the ingredients for this classic in your pantry.
The culmination of spices in this dish is simple: chili powder and cumin, the basis of many Mexican and Spanish meals, puts your flavor plane on the runway and then our powdered pal, cayenne pepper, gives you that heat necessary for take-off. Even for ye who would put a few tablespoons of sugar into her morning coffee and tea can handle, and perhaps even enjoy, a dash of cayenne; especially because it adds to the taste while warming you up. You could definitely add a bit more cayenne, depending on your tolerance; I added a bit more at the table.
The cool, creamy sour cream contrasted with the tenderness and spiciness of the chicken and veggies completed the fajita for me. Then, with my plain rice, I added a splash of lemon juice and a dash of cumin, giving me a tangy little side dish. Overall, it was a quick, easy and delicious Mexican dinner.
Chicken Fajitas
1 boneless chicken breast
4 T olive oil, separated
1 T lemon juice
1 clove garlic, minced
1 T chili powder
½ t ground cumin
¼ t ground cayenne pepper
Salt and pepper
½ green pepper, julienned
½ onion, sliced [julienned]
1 T sour cream
2 Tortillas
Cooked rice
1. Slice chicken into thin strips. Place in bowl.
2. Add 2 T olive oil, lemon juice, garlic, chili powder, cumin, cayenne, and salt and pepper to bowl.
3. Heat 1 T olive oil in skillet over medium high heat. Cook chicken under tender done. About 5-7 min.
4. Remove chicken. Add 1 T of olive oil, then green pepper and onion until crispy tender.
5. Add chicken back in, stir until hot.
6. Spread 1 T sour cream on tortilla, then add the chicken and veggies mixture.
7. Wrap up tortilla and eat.
Makes about 2 fajitas. NOMS: 8.5

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