Stovetop Chicken Fajitas

I always go to Annie's blog for dessert recipes--not every day cooking recipes, but when I saw this recipe I could not resist. The fact that you don't make a spice powder mixture to obtain flavor intrigued me! This recipe was very easy to make and beyond delicious! Make sure you read the recipe a few times... you only need 2 teaspoons of chipotle chiles in adobo sauce not 2 full chipotles!!! Ours were fiery hot, but luckily they were still edible. I've had my run-in with the chipotle chiles in adobo sauce before, and should totally know better by now! In any event this is a great dish to serve up whether it for dinner or being served at a dinner party! 

Source: Annies Eats

Prep: 10 minutes

Cook: 25 minutes

Serves: 4

Ingredients: 

• 2 tsp canola oil
• 2 red bell peppers, stemmed, seeded, and sliced thin
• 1 red onion, halved and sliced thin
• salt and pepper to taste
• 4 boneless, skinless chicken breasts, trimmed
• 1/2 cup freshly squeezed orange juice
• 3/4 cup minced fresh cilantro
• 1 tbsp Worcestershire sauce
• 4 garlic cloves, minced
• 2 tsp minced canned chipotle chile in adobo sauce
• 2 tsp yellow mustard
• 1 tomato, cored, seeded, and chopped medium
• 3 scallions, sliced thin
• 8 wheat or white flour tortillas, warmed
• Optional: cilantro, lowfat sour cream, and lime wedges

Directions: 

1. Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

2. Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, ½ cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

3. Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to ¼ cup, about 5 minutes.

4. Off the heat, stir in the mustard, tomato, scallions, remaining ¼ cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.