Monday, April 23, 2012

El Pollo Loco

When it comes to food, I say the spicier the better!  I've been making these chicken fajitas for years and they have just the right amount of kick!  If you aren't a huge fan of spicy food, just cut back on the cayenne pepper or omit it all together.  

Chicken Fajita Seasoning

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon cumin

Combine ingredients in small bowl and store in airtight container if not using immediately.

4 boneless, skinless chicken breasts, cut into thin strips
2 tablespoon vegetable oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion sliced
Chicken Fajita Seasoning

Heat oil in large nonstick skillet on medium high heat.  Cook chicken for five minutes or until cooked through.  Add fajita seasoning mix, water, green pepper, and onion. 

Cook and stir on medium heat for five minutes, then cover and cook for an additional five minutes or until vegetables are tender.  

We like to have ours with refried beans, sharp cheddar cheese, lettuce, tomato, sour cream, guacamole, and salsa.  For a quick and easy guacamole, mash one large ripe avocado.  Add about a teaspoon of lemon juice and salt and pepper to taste. 

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