Chicken Fajita Skillet



 
Chicken Fajita Skillet is another quick and easy skillet meal… great for weeknights…. quick to make and quick to clean up.
TIPS
This recipe uses Fajita seasoning…. I make my own and keep it in a jar… I use it so often in all kinds of meals… a great Mexican seasoning that’s great for much more than just fajitas.  Here is the link to my Fajita Seasoning recipe.
If you don’t want to use my Fajita Seasoning… use any commercial brand you want…. but I strongly suggest you try my seasoning…
I used green and yellow peppers…. You can use red peppers also…. Any combination of green, red or yellow or just one kind….all will work fine in this recipe.
The recipe uses chicken broth … if you don’t have any on hand… just substitute using bouillon with water.
I used white rice this time…. I sometimes use brown rice… it  works just as well.
You can use chicken tenders instead of cut-up boneless chicken breasts… but they are more expensive.
I served this with toppings… shredded Mexican cheese, sliced black olives, sour cream and guacamole…. Tortilla chips would also be good with this.
I hope you enjoy this quick and easy recipe!

 




Recipe:  Chicken Fajita Skillet
All you need:
1 pound boneless chicken breasts, cut into bite size pieces
3 tablespoons fajita seasoning
3 tablespoons olive oil
1 medium onion, diced
1 large garlic clove, finely diced
2 peppers (green, red and/or yellow), diced *See TIPS
2 cups uncooked Minute Rice
2 cups chicken broth
Garnishes (optional):
Shredded Mexican cheese
Sliced black olives
Sour Cream
Guacamole
All you need to do:
Place the chicken in a medium bowl and sprinkle it with the fajita seasoning.  Toss the chicken to coat it evenly with the seasoning.
In a large skillet, heat the olive oil over medium high heat.  Add the chicken and sear the chicken on all sides.
Add the onions, garlic and peppers, cook until the onions are soft, about 5-7 minutes,  stirring occasionally.  Do not let the vegetables brown, if needed turn down the heat slightly.
Add the rice and sauté for a few minutes.  Add the chicken broth and cook until the rice is fully cooked, about 10 minutes, stirring occasionally.  
Serve with garnishes.

1 comment:

Kerry Scott said...

This looks good. Can't wait to yry!

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