1 cup shopped roasted red and/or yellow bell peppers
1/3 cup chopped cilantro
Instructions
Place chicken in resealable plastic bag; add 2 tablespoons of the oil,
lime juice and crushed red pepper. Massage bag to coat.
Refrigerate 2 hours.
Heat remaining 1 tablespoon oil in large pot over medium-high
heat until hot. Cook chicken 8 to 10 minutes or until browned on
all sides, stirring frequently. Remove chicken.
Add onion to pot; cook 3 minutes or until crisp-tender, stirring
frequently. Add garlic; cook 30 to 60 seconds or until fragrant.
Stir in fajita seasoning to coat onions. Return chicken to pot. Stir in
all remaining ingredients except cilantro; bring to a boil. Reduce
heat to medium-low, simmer, uncovered, 30 minutes to blend
flavors. Stir in cilantro.
Originally Submitted
1/18/2011
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