Chicken Fajitas

Delicious chicken fajita recipe

Author

Steffan Gresham

Just some fucking guy.

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 155F / 68.3C

Ingredients

• “Chicken marinade”
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 3 cloves minced garlic
• 3 dashes hot sauce
• 2 boneless chicken breast
• “Fajita vegetables”
• 1 tablespoon olive oil
• 1 large sweet onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 pinch salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
2. Place “Chicken marinade” ingredients minus the 1 tablespoon olive oil and chicken breasts itself in a bowl / container and whisk together. Reserve 1 teaspoon of the marinade for the fajita vegetables. Place the chicken in a sealable sous vide bag and add the chicken marinade. Extract the air and seal bag. Place in the sous vide water when the water comes to the desired temperature.
3. Slice the onion and bell peppers in roughly 1/4 inch strips discarding seeds, and ribs from bell peppers. Remove skin from the onion before slicing into strips.

Finishing Steps

1. Place the tablespoon of olive oil in a skillet heating to med high. When heated add the onions and bell peppers. Add pinch of salt and reserved teaspoon of chicken marinade. Cook veggies to desired tenderness. I prefer crisp tender with onions slightly charred. Once cooked remove from heat and set aside keeping it warm.
2. When the chicken is done in the sous vide bath remove it and cut chicken into strips. Heat a skillet with 1 tablespoon of olive oil to high heat. Add cut chicken strips to heated oil flash frying it to desired charred or golden brown color.
3. Heat up to 8 tortillas and place chicken and veggies in the heated tortillas. Enjoy with desired condiments such as sour cream guacamole cheese etc.