Chicken fajitas

When I left the office yesterday, I was kind of hungry so I stopped off at Jewel and picked up some chicken. I was in the mood for something spicy and all of a sudden I had fajitas on the brain. I picked up some peppers and checked out.

Have everything cut up before you begin. Once you do, this cooks up fast.

1-1/2 lb. chicken breasts, cut into strips

Olive oil

1 tsp. cajun seasoning

1 tsp. paprika

1/2 tsp. cayenne

1 tsp. white pepper

1/2 tsp. thyme

1 tsp. cumin

1/2 tsp. oregano 

2 large onions, cut into wedges

2 red bell peppers, cut into strips

4 jalapeño peppers, cut into strips

4 limes

Soy sauce

Large burrito sized tortillas

Preparation

Heat a very large cast iron skillet until it is very hot. Add enough olive oil to coat the bottom. In batches, sear the chicken strips until they are cooked through and starting to brown. Remove them to a plate.

Add the peppers and onions to the pan and stir. Let them cook until they are hot and sizzling. Add the chicken back to the pan and stir. Stir in the seasonings. When everything is mixed together and sizzling, squeeze the limes over the pan and then sprinkle on a little soy sauce. 

Let that cook, stirring, for another couple of minutes. Remove the pan from the heat. Heat another cast iron skillet so your dinner guests can heat their tortillas.

Serving

Heat a tortilla on the hot cast iron and put it on your plate. Spoon on a bunch of the chicken and peppers. Cover with some hot salsa or hot sauce. Fold or roll up the burrito wrap.

Along with your fajitas, you want a cool crisp salad, chips and homemade salsa, and set a bowl of olives on the table. Open an ice cold bottle of Riesling to wash everything down.