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Chipotle Chili Fajitas with Rice

Chipotle-fajitas-with-rice

When out at a Mexican restaurant and the server walks by with a super hot sizzling plate of fajitas it’s impossible not to look at all of the steam coming from the fajitas and the smell is sooo good.

Guess what, now you can make fajitas yourself at home that are made with a delicious homemade sauce.

Ok, maybe you don’t have one of those fancy iron skillets that the restaurants serve fajitas in but any old plate will do.

With the exception of the chipotle chili powder which you may not have on hand, these ingredients come right out of the pantry too.  If you just have regular chili powder on hand feel free to use it as a substitute.

A great way to find different types of chili powder at a great price is to look at the Hispanic food section in the grocery store where the cellophane packets of spices are hanging.

This is where I found this delish chipotle chili powder that has such a wonderful smokey flavor.

The hardest part of using these spices and herbs in these cellophane packets is keeping them fresh after the package is opened.

I found that the small 4 ounce canning jars are a great size to store them in.

Just remember to cut out the name of the spice or herb from the cellophane packet label, and put it in the jar with the spice or on top with a little piece of plastic wrap in between the flat part of the lid and the outer ring.

This way you don’t forget what kind of chili powder or spice it is.  Or maybe I’m the only one that forgets these kinds of things.

I hope you’re having a nice weekend!

Let’s check out the ingredients.

Fajita-sauce-ingredients

For the fajita sauce:  olive oil, fresh lime juice, chipotle chili powder, chopped garlic, Worcestershire sauce, onion powder, cumin, salt, pepper, and sugar

Fajita-ingredients

For the fajitas: green and red bell peppers, red onion, garlic, jalapeno pepper, boneless skinless chicken breast, and cooked white or brown rice

Here’s how to make it.

For the fajita sauce:

1-chop-garlic

Chop the garlic and add it to a medium size bowl.

2-add-olive-oil

Add the olive oil,

3-add-cumin-to-fajita-sauce

cumin,

4-add-salt-in-fajita-sauce

salt,

5-add-onion-powder-and-pepper

onion powder and pepper.

6-add-sugar-to-fajita-sauce

Next add the sugar,

7-add-Worcestershire-to-fajitas

Worcestershire sauce,

8-add-lime-juice-to-fajita-sauce

the juice from a whole lime,

9-add-chili-powder-and-stir

and the chipotle chili powder.  Whisk together all ingredients.  Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.

For the fajitas:

10-slice-veggies-for-fajita

Cut the green and red bell peppers into lengthwise slices. Slice the onion….

11-chop-garlic-and-jalapeno

….chop the garlic, and remove the seeds from the jalapeno and cut it into larger size pieces.

12-veggies-in-fajita-sauce

Give the fajita sauce another whisk and add the vegetables to the shallow bowl.

13-veggies-in-fajita-sauce

Mix the veggies in with the sauce so they’re coated….

14-veggies-in-fajita-sauce

….and let marinate for about an hour or more if you have the time.

15-strips-of-chicken

Cut the chicken breast into lengthwise slices and set aside for a moment.

16-add-olive-oil-to-pan

Heat a large skillet on medium heat. When the pan is hot, add the olive oil, and veggies reserving about 1 to 2 tablespoons of sauce in the bowl.  Stir as the veggies are cooking.  Sauté the veggies for about 4 to 5 minutes about the time when they start to turn brown around the edges.  Slide the veggies off to the outer sides of the pan to make space in the middle of the pan.  Then add the chicken and remaining sauce in the middle of the pan.

17-saute-veggies-in-pan

Stir together and continue to sauté the chicken and veggies until the chicken is thoroughly cooked.

6-Chipotle-fajitas-with-rice

Serve over warm rice and top with sour cream.

3-Chipotle-fajitas-with-rice

Garnish with cilantro leaves and…enjoy!

Here are some more delish fajita recipes:
Shrimp Fajitas with Homemade Fajita Seasoning by Alaska from Scratch
Chipotle Chicken Fajita Rice Bowl by Simply Scratch
Beef Fajitas by The Pioneer Woman

Chipotle Chili Fajitas and Rice

Yield: Serves 2

Prep Time: 20 minutes (plus 1 or more hours for marinating the veggies)

Cook Time: 15 minutes

Total Time: 2 hours

Ingredients:

For the fajita sauce:

3 tablespoons olive oil
2 cloves garlic
¼ teaspoon cumin powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lime
½ teaspoon onion powder
1 teaspoon chipotle chili powder
3 teaspoons Worcestershire sauce
1 tablespoon sugar

For the fajitas:

3 teaspoons olive oil
1 skinless boneless chicken breast
½ red onion
1 jalapeno pepper
1 green bell pepper
1 red bell pepper
2 cloves garlic
Fajita sauce
¼ cup sour cream
2 tablespoons cilantro leaves (heaping)
2 cups cooked rice (white or brown)

Directions:

For the fajita sauce:

Chop the garlic and add it to a medium size bowl. Add the olive oil, cumin, salt, onion powder, pepper, sugar, Worcestershire sauce, the juice from a whole lime, and the chipotle chili powder. Whisk together all ingredients. Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.

For the fajitas:

Cut the green and red bell peppers into lengthwise slices. Slice the onion and chop the garlic. Remove the seeds from the jalapeno and cut it into larger size pieces. Give the fajita sauce another whisk and add the vegetables to the shallow bowl. Mix the veggies in with the sauce so they’re coated and let marinate for about an hour or more if you have the time.

Cut the chicken breast into lengthwise slices and set aside for a moment. Heat a large skillet on medium heat. When the pan is hot, add the olive oil, and veggies reserving about 2 tablespoons of sauce in the bowl. Stir as the veggies are cooking. Sauté the veggies for about 4 to 5 minutes about the time when they start to turn brown around the edges. Slide the veggies off to the outer sides of the pan to make space in the middle of the pan. Then add the chicken and remaining marinade in the middle of the pan. Stir together and continue to sauté the chicken and veggies until the chicken is thoroughly cooked. Serve over warm rice and top with sour cream. Garnish with cilantro leaves.

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