A Family That Eats Together: Rotisserie Chicken Fajitas
May 21, 2012Posted by pamela |
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.
Nicole's meal plan for this week features roasted chicken and potatoes española; farfalle with artichokes, fennel, and sweet sausage; lamb and beef burgers with chipotle aïoli; asparagus and lemon tortellini; and these convenient rotisserie chicken fajitas.
I am in a constant search for ways to convert leftovers into something interesting for the next night’s dinner. Here is a solution for leftover chicken or the rotisserie chicken you bought for last night’s dinner. With a few simple ingredients, plain old chicken becomes smoky and complex in tonight’s rotisserie chicken fajitas.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 4 cups of leftover chicken, no bones or skin, sliced
- 1 red bell pepper, cored and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 large tomato, chopped
- ¼ cup tequila
- ¼ cup chicken stock
- 2 tsp chipotle chili in adobo sauce (use the peppers if you like it really spicy), found on the Hispanic isle in the grocery store
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp kosher salt
- your favorite salsa, or try my salsa
- your favorite guacamole, or try my guacamole
- flour tortillas
- 1 cup shredded Cotija Cheese (found in the cheese section of the grocery store or the refrigerated section where Hispanic foods are kept)
- crema Mexicana (found in the sour cream section of the grocery store or the refrigerated section where Hispanic foods are kept)
- 4 tbsp vegetable oil
- lime wedges
In a large sauté pan, over high heat, add oil. When hot (but not smoking) add onions, peppers and salt, to taste. Sauté for about 5 minutes. Lower the heat to medium and slowly caramelize the onions and peppers for 10 minutes. Stir in tomatoes, chicken, tequila, chicken stock, chili in adobo sauce, garlic powder, onion powder, cumin and salt. Simmer for another 5–8 minutes. You are looking for the sauce to reduce by half.
Heat the tortillas.
Spoon the chicken and vegetable mixture over the tortillas. Squeeze the juice of one slice of lime over the top. Serve with cotija cheese, salsa, guacamole, and crema Mexicana.