Chicken

Chicken Fajitas

Name: Chicken Fajitas
Prep time: 12 min
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb boneless skinless chicken breasts, sliced into strips; 3 bell peppers, red, yellow and green, sliced; 1 large red onion, sliced; 2 tbsp olive oil; 2 tsp chilli powder · 2 tsp ground cumin; 1 tsp smoked paprika · 1 tsp garlic powder · 1 tsp salt; 1 lime, juiced; flour tortillas, warmed; sour cream, guacamole and fresh cilantro, to serve

Everything goes in raw and comes out looking like you stood over a skillet. Set the tortillas out and let everyone build their own.

Serves6

Prep12 min

Low4 hr

High2 hr

Pot6 qt

What goes in

2 1/2 lb boneless skinless chicken breasts, sliced into strips
3 bell peppers, red, yellow and green, sliced
1 large red onion, sliced
2 tbsp olive oil
2 tsp chilli powder · 2 tsp ground cumin
1 tsp smoked paprika · 1 tsp garlic powder · 1 tsp salt
1 lime, juiced

Stir in at the end

flour tortillas, warmed
sour cream, guacamole and fresh cilantro, to serve

Short cook on purpose

Peppers turn to mush past four hours. This is one of the few recipes in the book you do not want to leave all day.

How to make it

Toss the chicken strips with the olive oil, chilli powder, cumin, paprika, garlic powder and salt in a bowl.
Scatter half the peppers and onion in the pot, add the chicken, then the rest of the vegetables on top. Lid on.
Low 4 hours or high 2 hours. No longer, or the peppers collapse.
Squeeze the lime over and stir everything together.
Lift out with a slotted spoon so the tortillas do not go soggy.
Serve with warm tortillas, sour cream, guacamole and cilantro.

Swap it

Thighs hold up better if you need six hours instead of four. Add a drained tin of black beans in the last half hour.