Chicken Fajitas
Chicken fajitas come together in one hot pan, which makes them a practical weeknight dinner. The chicken is cut into small pieces, so it cooks fast and takes up the spice well. Cumin and crushed red pepper go in with the oil, giving the meat a warm, earthy heat that you can adjust to taste. Red and green peppers and onion finish in the same pan. Pile it all into tortillas with your choice of toppings.
Instructions
Cut the chicken into pieces roughly 1 x 1 inch (2.5 x 2.5 cm) so they cook quickly and evenly.
Marinate the chicken with a spoonful of turmeric, salt and black pepper.
Heat the olive oil in a large skillet or wok over high heat. Add the chicken with the cumin and crushed red pepper, and cook it, stirring now and then.
While the chicken cooks, chop or julienne the peppers and the onion.
When the chicken is cooked through, add the vegetables to the pan. Stir often so everything cooks evenly.
Take the pan off the heat once the vegetables have softened.
Serve with tortillas and toppings such as cheese, sour cream, lettuce, tomato, onions or guacamole.
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