Fajitas de pollo a la sartén chispeantes (con el mejor adobo)

Ingredientes

• 2 tbsp canola oil
• 3 tbsp brown sugar
• 2 tbsp orange juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp smoked paprika (or regular)
• 1/2 tsp chipotle powder
• 1/2 tsp dried Mexican oregano
• 1/4 tsp pepper
• 2 tsp liquid smoke
• 4 boneless skinless chicken breasts (about 2 lbs) (cut in 1/2 horizontally, then cut in 1/2 inch slices)
• 3 bell peppers (various colors, cut into 1/2 inch slices)
• 1 yellow onion (or purple or white, cut into 1/2 inch slices)
• 2 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp canola oil
• corn or flour tortillas
• shredded cheese
• avocado
• salsa or pico de gallo
• fresh cilantro (chopped)
• fresh lime juice
• sour cream
• shredded lettuce

Preparación

1. 1

   Whisking all the marinade ingredients together. Place sliced chicken in a bag, then pour the marinade on top. Seal the bag and agitate to coat chicken in marinade. Marinate for at least 6 hours - overnight, or freeze it.

2. 2

   Once marinated, drain chicken in a strainer, allowing to drain thoroughly.

3. 3

   While chicken is draining, add ½ tablespoon of oil to a cast iron skillet and heat over high heat until very hot. Add the onions, bell peppers, salt, and pepper to the skillet and cook for 5-7 minutes. Once tender and charred, remove from skillet.

4. 4

   Add 1 tablespoon of oil to the hot skillet and allow to get hot. Still over high heat, add half of the drained chicken and sear, stirring occasionally, until cooked through, about 5 minutes. Remove the meat from the skillet and repeat with second half of chicken.

5. 5

   Add the veggies back into the skillet with the chicken and toss with tongs. Then serve with warm tortillas and toppings.