Fiesta Night: Chili-Lime chicken fajitas w/ roasted poblano and cotija, Spanish rice, and avocado

I don’t make Mexican food very often so I had a Fiesta Night for dinner one night a week or two ago because I wanted to try a couple recipes I had modified from Rick Bayless’ show. I didn’t bother looking it up online or anything, just sort of jotted down a couple of the ingredients and the process then added my own elements to it. The results were quite tasty and I was very excited that I didn’t screw it up.

The Menu: Chili-lime chicken cutlets topped with fajita onions and peppers, roasted poblano, and cotija cheese served with Spanish saffron rice and sliced avocado.

The Ingredients:

For the chicken:
2 boneless skinless free-range chicken breasts, or four chicken cutlets
1/2 teaspoon Cayenne Pepper
1/2 teaspoon sea salt (extra to taste)
1/4 teaspoon coarse ground black peppercorns
4 tablespoons organic olive oil (divided)
1/4 teaspoon lime zest
3 tablespoons freshly squeezed lime juice (extra to taste)
1 medium brown onion
1 small organic red bell pepper or sweet pimento pepper
1 clove pressed garlic
1 poblano pepper
3 ounces of Cotija cheese (sliced or shredded)
For the rice:
2 cups of chicken stock (organic, low-sodium)
5 threads of Spanish saffron
1 teaspoon of smoked paprika
2 cups of water
1/2 teaspoon onion powder
1/2 cup of parsley, chopped
1/2 tomato, chopped
2 oz of smoked piquillo peppers
1 clove of garlic, chopped
2 cups of Calasparra rice
olive oil

The Process:

Seasoned the chicken cutlets with salt, pepper, cayenne, lime juice, and pan seared them in a hot, oven-proof skillet with garlic and olive oil. Once browned on each side, I finished it off in a 325 degree oven to keep it moist.

Roasted poblano pepper until slightly blistered, then tossed into a skillet with onions, garlic, olive oil, and red peppers until the onions had slightly caramelized.

Brought the stock and water to a boil then added all the ingredients in all at once and lowered to a simmer for 45 minutes until tender.

Topped chicken with Cotija cheese and onion-pepper mixture then placed under the broiler for a minute until cheese browned and peppers were heated through.

So easy! Minimal clean-up, and very happy bellies.


One response to “Fiesta Night: Chili-Lime chicken fajitas w/ roasted poblano and cotija, Spanish rice, and avocado

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