Here is the recipe I use for seasoning chicken fajitas. It has been on a 3 x 5 index card in the recipe box since I found it on the web about ten years ago. I can’t recall the exact source – probably some web site that came up on the first page of Google results at the time. I was looking for something to replace those Fajita Seasoning packets you can get at the store that seem kind of expensive for a bunch of corn starch and some spices.
1 Tbsp – Corn Starch
2 tsp – Chili Powder
1 tsp – Paprika
1 tsp – Salt
1 tsp – Sugar
1 – Chicken Bouillon cube (crushed)
1/2 tsp – Oregano
1/2 tsp – Onion Powder
1/2 tsp – Garlic Powder
1/4 tsp – Ground Cumin
1/4 tsp – Ground Cayenne Pepper
I mix the seasonings in a bowl before I start cooking the other ingredients. I have a small mortar and pestle in the kitchen that is handy for crushing the bouillon cube.
We usually prepare refried beans and Mexican rice to go with (or in) the fajitas. I may as well describe the rest of the fajita-making process.
3 or 4 – Boneless-skinless Chicken Breasts, cut into strips (about 1/2 inch)
2 or 3 – Bell Peppers – green, yellow, and/or red
1 large (or 2 small) – Onions
Heat a tablespoon or two of olive (or canola) oil in a nonstick stir fry pan. Add the chicken and cook over medium heat until it is browned.
Add the peppers and onions, cover but stir often, cook until they are starting to get tender.
Add 1/2 cup of water and stir in the seasonings. Heat to simmering. Turn the heat down and simmer, covered, for a couple minutes.
Serve with tortillas, salsa, and sour cream.