This post is sponsored by our friends at The Versed Chef.
Hey there! It’s Mexican night at our house. Nelson was busy prepping all the fixings for the fajitas–which is our little guy’s absolute favourite meal. He loves choosing his own fixings and then rolling up the tortilla bread himself. He also likes playing and doesn’t always come to the dinner table when called the first time–but tonight we said, “Dinner’s ready! It’s fajitas.” Well, he literally came running up from his play room and said, “Fajitas?! I love fajita’s!”. He even helped us set the table without being asked. Perhaps we need to make fajitas more often so we can get that kind of response more often.
The great thing about this meal is that (besides the fact that, we’ll…it’s awesome), is that everyone gets to customize their own fajita exactly as he or she desires. Nelson and our older son like the works. Our little guy and I prefer fewer fixings but we load ‘me up with all the things we do like. You see…everyone’s happy! Two of the fixings were so special that we decided to share our recipes for them too. Check out our Pico de Gallo recipe and also our Guacamole recipe. Those two are even perfect on their own–as dips for nachos or in tacos–so versatile!
This meal is really quite easy to prepare and you can add as many or as few fixings as you like. There’s not too much cooking–other than the meat (chicken or steak is our usual), and in our case, the onions and peppers too, the rest are just cut-ups. So for this meal, a quality knife is the most important tool.
Nelson’s never enjoyed doing cut-ups as much as he did today. I’m not kidding you here…he was like a kid playing with a favourite new toy on Christmas morning.
We are thrilled to be using the KIYA Gyuto (Hitachi HAP 72 Steel Blade, 8″) knife sent to us by The Versed Chef. This Western-style chef’s knife is perfectly designed to slice, chop, dice, and shred. Nelson did all those things with this knife for today’s meal–and he said it made his life so much easier. Nelson said he loves the weight of this knife and how perfectly it cuts through everything–it’s incredibly sharp. (Seriously…always take care when using sharp objects). Actually, despite popular belief, dull knives are more dangerous than sharp ones because a dull blade could slip or bounce off the food and cut a hand instead.
With so many cut-ups for these fajitas, Nelson figured today was a the perfect day to test out the KIYA knife we received earlier this week. Thanks to The Versed Chef…we are thrilled with this knife’s handling and performance. We always knew it was important to use a quality sharp knife, but now we actually realize just how much better it is–even for the home cook. It’ll help you prepare food faster, more accurately, and safer. There’s true value to be gained from investing in a great knife.
These fajitas are muy bueno! We hope you enjoy.
- Chicken Ingredients
- 2 pounds boneless, skinless chicken thighs (chicken breast is fine as well)
- ¼ cup lime juice (about 2 limes)
- 2 tbs olive oil + 2 tbs for cooking in the pan
- 2 tsp chili powder
- 1½ tsp dried thyme
- 1½ tsp salt
- ½ tsp freshly ground pepper
- ½ tsp smoked paprika
- 2 garlic cloves minced
- ¼ tsp hot sauce (or more if you like it hot)
- 1 small cooking onion thinly diced
- 2 tbs olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 tbs olive oil
- ¼ cup white wine
- 10 flour Tortillas for fajitas
- Fixings/Sides (as much or as little as you like)
- Guacamole (click to see recipe)
- Pico de Gallo (click to see recipe)
- Sautéed onions
- Sautéed peppers
- Black beans (can, drained and rinsed)
- Medium cheddar cheese shredded
- Sour cream
- Jalalpenos Seeded and chopped
- Your favourite hot sauce
- Green leaf lettuce cut en chiffonade (stacked and cut very thin)
- Lime wedges
- Slice chicken thighs into thin strips and place in a medium bowl.
- Add remaining ingredients for chicken.
- Mix the chicken well to incorporate and place in fridge for 2 hours or more.
- Heat a large pan on the stove to medium high.
- When the pan is hot, put in 2 tbs of olive oil to heat.
- Place the onions and spread them around.
- Let the onions sauté (cook) until the onions are translucent.
- Remove the onions from the pan.
- Add 2 tbs of olive oil and let heat.
- Place the diced peppers and spread them around.
- After about 2 minutes, add the white wine to deglaze.
- Let them cook until they become soft.
- Remove the peppers from the pan.
- Add 2 tbs of olive oil and let heat to high.
- Once the pan is hot, place the chicken in the pan and separate all the pieces to create one layer.
- Cook for about 5 minutes and turn the pieces to cook on the other side.
- Cook for an additional 5 minutes.
- Check that the largest pieces are fully cooked through by cutting one piece in the middle to check.
- Heat oven to 250 and wrap tortillas in foil. Set on rack to warm for about 10 minutes.
- Set the table will all the fixings and the chicken.
- Bring out the warm tortillas.
- Eat immediately... piled with your favourite fixings. Enjoy!