Fajita Chicken
3 pounds boneless skinless chicken breasts and thighs (we did half breasts, half thighs)
4 tablespoons fajita seasoning divided, see here or use a packaged mix
½ large red onion, coarsely cut
1 14.5 ounces can chicken stock
2 teaspoons canola oil
2 ears corn (2 cups removed from cobs)
1 teaspoon granulated sugar
½ teaspoon kosher salt
1 15-ounce can black beans, rinsed
½ cup fresh cilantro leaves, chopped
½ cup jalapenos minced, about 4 medium peppers
½ cup fresh lime juice
Avocado Crema
2 ripe avocados
Juice from one lime
1 ¼ cups Greek whole milk yogurt
¼ cup mayonnaise
1 ½ teaspoon granulated sugar
¼ cup cilantro
2 teaspoons minced garlic
1 teaspoon kosher salt
12 six-inch flour tortillas (or corn if you prefer)

Place chicken, 2 tablespoons fajita seasoning and onions in a zip lock back and marinate in the refrigerator six hours or overnight.
Make the salsa by removing the corn from the cob and sautéing the corn in the oil, sugar, and salt for three minutes over medium heat. Pour into a large bowl with all other salsa Ingredients (black beans, cilantro, jalapenos, and lime juice). Stir the mixture and refrigerate until needed.
Make the crema by placing all Ingredients into a blender and puree until smooth (avocados removed from seed and skin, lime juice, yogurt, mayonnaise, sugar, cilantro, garlic, and salt). Pour into a container and refrigerate until needed.
After the meat marinates, preheat oven to 350 degrees F * and place contents of chicken bag into a medium heavy pot or Dutch oven and add two more tablespoons of fajita mix along with the can of chicken stock. Partially cover and cook 90 minutes. Remove from the oven and with a strainer or spider, remove solids to a large bowl or platter and shred chicken with two forks. Pour a little liquid in with the meat and serve with the flour tortillas, salsa, and crema.

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