Description

Recreate the quintessential Tex-Mex restaurant experience at home with your very own sizzling platter of chicken fajitas. Pasture-raised boneless chicken thighs are marinated in Farmhouse Kitchen's take on classic Tex-Mex spices with cumin, oregano and a blend of dried chile peppers, plus a dash of porcini mushrooms to amp up the umami flavor. Just light the grill and in 20 minutes, you'll have tender, juicy, and unbelievably flavorful chicken fajitas. Served with flour tortillas, freshly sliced peppers & onions, organic avocados, tomato, cilantro and limes.

Serves 4.

Click over to the Recipe tab for cooking instructions.

Includes:

• 1 - 1.5 lb avg Fajita Marinated Boneless Chicken Thighs, delivered uncooked, marinated and frozen
• 20 count 6" Flour Tortillas
• 1 lb avg Tomatoes
• 2 ct Avocados
• 1 bunch Cilantro
• 2 ct Persian Limes
• 10 oz Sliced Peppers & Onions

You will need:

• Oil
• Salt & Pepper

Hands on Time: 15 minutes; Total Time: 20 minutes

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What's inside

Fajita Marinated Boneless Chicken Thighs - Default: 1 - Max: 1
Tortillas, Flour 6", 20ct - Default: 1 - Max: 1
Sliced Peppers & Onions, 10 oz - Default: 1 - Max: 1
Organic Persian Lime (2 ct) - Default: 1 - Max: 1
Tomatoes, On the Vine, Organic, 1 lb - Default: 1 - Max: 1
Avocados, Organic, 2 count - Default: 1 - Max: 1
Herbs, Cilantro, Organic, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:

• 1 - 1.5 lb avg Fajita Marinated Boneless Chicken Thighs, delivered uncooked, marinated and frozen


• 20 count 6" Flour Tortillas


• 1 lb avg Tomatoes


• 2 ct Avocados


• 1 bunch Cilantro


• 2 ct Persian Limes


• 10 oz Sliced Peppers & Onions

You will need:

• Oil


• Salt & Pepper

Hands on Time: 15 minutes; Total Time: 20 minutes

INSTRUCTIONS

Note: Thaw chicken in refrigerator 24-48 hours before cooking.

STEP 1  Preheat a gas or charcoal grill to medium-high heat following manufacturers instructions. Alternatively, heat a cast iron skillet or grill pan over medium-high heat. While preheating, remove the chicken from the package and lightly pat dry with paper towels to remove excess moisture. 
STEP 2  Cook the chicken for 5-7 minutes per side over medium to medium-high heat until cooked through and internal temperature reaches 165°F. Transfer to a clean plate to rest for at least 5 minutes before slicing.
STEP 3  Meanwhile, sauté the peppers and onions in oil over medium-high heat until crisp tender with caramelized edges, about 8 minutes. Season with salt and pepper. Remove pan from heat. Grill or toast the tortillas until soft and pliable. Wrap in a clean kitchen towel to keep warm until ready to serve.
STEP 4  Just before serving, thinly slice or cube the chicken. Transfer the sliced chicken to the pan with sautéed peppers and onions, and pour any juices over top. Serve the fajita tacos with sliced avocado, chopped tomato, cilantro and fresh lime.

Enjoy!

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