Yes, I did take Spanish in High School. Five years of it, actually. And all I remember is a few choice words and what Dora has re-taught me. However, I do know that the “j” is actually pronounced as an “h.” But the friend that gave me this recipe always went with the less phonetically correct version, and well, it’s tradition.
This recipe couldn’t be simpler. And if you cut up all the components in advance, it would be a 20 minute meal, easy.
Here is the software. Please don’t look at my disgusting “red” window trim. It was there when we moved in and the only work we’ve really done in the kitchen is culinary.
In that bowl is two chicken breasts. Plus I’ve got some summer squash, an onion, a bell pepper, some black beans, salsa, and seasoning.
Cut up all your veg into bite sized pieces. I used half of each ginormous squash and a whole onion and pepper. Because I really like onions and peppers.
Then cut up your chicken. And season to taste. You could buy one of those packets of stuff, but I like to make my own. Just dust it on and mix it up.
Throw some olive oil in a skillet and add your chicken.
Once it’s all browned up, throw in your other ingredients.
I have to cook my peppers and onions separately because my husband is a hater.
Simmer for about 10 minutes or until the veg are soft.
Serve with tortillas and your favorite Mexican accoutrements.
The only complaint about this dish? The veggie pieces were still too big. Oh, and there weren’t enough leftovers.
- 2 Chicken Breasts
- 1 Medium Onion
- 1 Medium Bell Pepper
- ½ Large Zucchini
- ½ Large Yellow Squash
- 1 cup Black Beans
- 1 cup Salsa
- Fajita Seasoning (2 part cumin, 2 part chili powder, 1 part cayenne, dust to cover)
- Olive Oil
- Sour Cream (optional)
- Cheddar Cheese (optional)
- Cut all veg and chicken into bite sized pieces.
- Season chicken and brown in saute pan coated with olive oil.
- Once chicken is browned add remaining ingredients.
- Simmer for 10 minutes or until veggies are soft.
- Serve on tortillas with sour cream and cheese.