savant365
Silver Member
My girls love fajitas so I thought I would share my recipe. It is a really simple way to make a great meal.
Chicken breast 3lb. approx. I use the boneless skinless breasts.
cooking oil 2 Tbls. depends on how big your pan is, needs to be enough to lightly cover
the bottom.
large onion 1
bell pepper 4 any color
Ro-tel 1 can whatever style you like. The traditional is a little spicy but they
make a mild one too.
Fajita seasoning 2 packets Any brand will work
Take a large cooking pot with a lid that fits good and tight, I use a 6 quart pan. On medium, heat the cooking oil and make sure it covers the bottom of the pan.
Put the chicken in the pan and cover. Turn the breasts every 3 or 4 minutes so they don't get crispy.
Keeping it covered while they cook will keep the moisture in the pan and you wont need to add any water. This adds a lot of flavor to the dish too.
While the chicken is cooking prep the onions and peppers. Cut them into what ever size pieces you like.
When the chicken is close to being done add both packets of seasoning and add the can of Ro-tel.
Take a large spoon and start chopping and shredding the chicken. This will also stir in the seasoning mix andthe ro-tel.
When the chicken is fully cooked and shredded up add the peppers and onions directly on top and cover.
Let this cook on low heat for about 20 to 30 minutes stirring occasionally. If you like crispier veggies reduce your cooking time.
Thats it.
I serve it with flour tortillas, sour cream, cheese, salsa, lettuce and sliced black olives. I just set everything out and everyone makes up their own plate up. I like to have a pan of refries ready to go too.
I have never had to throw any out and leftovers (if there are any) have never lasted past the next day.
Chicken breast 3lb. approx. I use the boneless skinless breasts.
cooking oil 2 Tbls. depends on how big your pan is, needs to be enough to lightly cover
the bottom.
large onion 1
bell pepper 4 any color
Ro-tel 1 can whatever style you like. The traditional is a little spicy but they
make a mild one too.
Fajita seasoning 2 packets Any brand will work
Take a large cooking pot with a lid that fits good and tight, I use a 6 quart pan. On medium, heat the cooking oil and make sure it covers the bottom of the pan.
Put the chicken in the pan and cover. Turn the breasts every 3 or 4 minutes so they don't get crispy.
Keeping it covered while they cook will keep the moisture in the pan and you wont need to add any water. This adds a lot of flavor to the dish too.
While the chicken is cooking prep the onions and peppers. Cut them into what ever size pieces you like.
When the chicken is close to being done add both packets of seasoning and add the can of Ro-tel.
Take a large spoon and start chopping and shredding the chicken. This will also stir in the seasoning mix andthe ro-tel.
When the chicken is fully cooked and shredded up add the peppers and onions directly on top and cover.
Let this cook on low heat for about 20 to 30 minutes stirring occasionally. If you like crispier veggies reduce your cooking time.
Thats it.
I serve it with flour tortillas, sour cream, cheese, salsa, lettuce and sliced black olives. I just set everything out and everyone makes up their own plate up. I like to have a pan of refries ready to go too.
I have never had to throw any out and leftovers (if there are any) have never lasted past the next day.
