Tonight's dinner: Chicken Fajitas

This was tonight's dinner. I adapted the recipe from one of the great Food Writers Favorites books - entitled Grilling. The garnishes are what make Fajitas fun. I minced up some Chocolate Nugget chile (similar to a habanero). I grow them in a pot in my backyard. Sooo hot but the fruit in the salsa and the guacamole cooled off my tongue.

I made some guacamole, chopped up some chiles and some scallions, and served some outrageous homemade salsa that a friend gave me. Sooo good.

Here is what I did:

                                 *  Exported from  MasterCook  *                               

                                            Chicken Fajitas  

Recipe By     : adapted from Food Writers Favorites - Grilling
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Poultry   Amount  Measure      

 Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        marinade:
     1/2  cup           vegetable oil
   2      tb            lime juice
   1      tb            worcestershire sauce
   1      ts            Penzey's Chicken Taco seasoning -- * see note
   1      ts            smoked garlic powder -- ** see note
     1/2  ts            smoked salt -- *** see note
     1/2  ts            smoked pepper -- *** see note
                        Vegetables:
   1                    onion -- thickly sliced
   1                    green bell pepper -- seeded & sliced
                        Meat:
   1      lb            boneless skinless chicken thighs -- trimmed of fat
                        Garnishes:
                        guacamole
                        scallions -- chopped
                        warm tortillas -- if you desire
                        salsa
                        sour cream -- optional 

                        chopped up chiles - necessary 

In a shallow dish, combine oil, lime, worcestershire sauce, chicken taco mix, smoked garlic, smoked salt and pepper. Whisk well. Put chicken in mixture and coat well. Let marinate for 1 hour, turning occasionally.

Refrigerate.   Meanwhile, when ready to cook, remove chicken from refrigerator.

Preheat a cast iron grill over MED-HIGH heat.   Cook onions and green bell peppers first. Brown them well, about 7-9 minutes, turning occasionally. When the veggies are fully browned, remove to a plate, and add chicken. Cook until browned on both sides, about 8-10 minutes, turning occasionally.  Chop up the chicken a bit, put on a platter, surround with onions and green bell peppers. Place a plate of warmed tortillas on the side, for those who wish them.   To serve: Place a tortilla on the plate, put a few chunks of chicken on top, then a few onions and peppers, and then garnish with what you wish. Squish together and eat! Very messy but delicious.                    - - - - - - - - - - - - - - - - - -

NOTES : Risa's notes:  

* original recipe called for 1 tsp crushed red pepper flakes but I thought I would use something that had the chile flakes but also some other sesonings in it. Give the dish more flavor.

** Original recipe called for 2 cloves of fresh garlic. I used smoked garlic powder to give the dish more of a smoky flavor. I get the smoked garlic powder from a flea market vendor in Marshalls Creek, PA. He has a website - spiceexpress.net

*** the smoked salt and smoked papper were from the same spice company - Adriana's Caravan. They can be found online too. Original recipe did not call for either. It called for no salt or pepper, but they did ask for 1 tsp sugar, which I omitted feeling it wasn't necessary.

 RisaG