Chicken Fajita Feast

Updated at: Thu, 17 Aug 2023 03:16:03 GMT

Step 1

Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few pieces until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice bell pepper.

Step 2

Heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced onion and cook, stirring occasionally, until lightly browned, 1-3 minutes. Add half the tomato paste and ½ tsp Fajita Spice Blend (1 tsp for 4); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in 1¼ cups water (2¼ cups for 4), rice, and a big pinch of salt. • Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, pat chicken* dry with paper towels and cut crosswise into ½-inch strips. • In a small bowl, whisk together stock concentrate, remaining tomato paste, remaining Fajita Spice Blend, a squeeze of lime juice (a big squeeze for 4 servings), and a large drizzle of oil. • Season the chicken generously with salt and pepper. • In a large skillet, add a drizzle of oil. Add the Chicken, Sliced Onion and Pepper to the Skillet and cook until veggies are browned and chicken is cooked through, 5 minutes. Stir in the tomato paste mixture and simmer on low until warmed through. Taste and season with salt and pepper if needed.

Step 4

Meanwhile, finely dice tomato. Trim and thinly slice scallions, separating whites from greens. • In a medium bowl, combine tomato, scallion whites, half the scallion greens, and a squeeze of lime juice. Taste and season with salt and pepper.

Step 5

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Step 6

Fluff rice with a fork; stir in lime zest. Taste and season with salt and pepper. • Transfer chicken and veggies to a serving bowl. Transfer rice to a separate serving bowl; garnish with remaining scallion greens. Serve family style with tortillas, pico de gallo, green salsa, smoky crema, and remaining lime wedges on the side.

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