1. 1 pound (about 6) boneless, skinless chicken, thighs, cut lengthwise into strips about 1-inch wide, 1 chipotle en adobo, minced (about 1 tablespoon), 2 teaspoons kosher salt, 1 tablespoon vegetable oil, 1 medium red onion, quartered and sliced, crosswise 1/2-inch thick, 3 medium cloves garlic, thinly sliced (about 2 tablespoons), 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips, 1/2 cup low-sodium chicken broth or water, 2 teaspoons roughly chopped fresh oregano, 6 to 8 flour tortillas, warmed, for serving, Pico de Gallo salsa, optional for serving, Guacamole, optional for serving,Sour cream, optional for serving

Chipotle Chicken Fajitas

By finishing the cooked chipotle-marinated chicken in a broth along with the onions, peppers and garlic, you'll ensure that your fajita chicken is super moist and infused with the flavors of the other ingredients


Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.

Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.

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