Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1/2 cup creamy peanut butter
- 1/4 cup chicken broth
- 2 tbsp vegetable oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 8 flour tortillas
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine peanut butter, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Blend until smooth and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned, about 5-7 minutes.
3. Add bell peppers and onion to the skillet and continue cooking until vegetables are tender, about 5-7 minutes.
4. Pour the peanut butter sauce over the chicken and vegetables and stir until everything is coated. Cook for an additional 2-3 minutes until the sauce is heated through.
5. Warm the flour tortillas in the microwave or on a skillet.
6. Serve the chicken and vegetable mixture on the warm tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 26g
Carbohydrates: 46g
Protein: 32g
Sodium: 760mg
Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp.
- Creamy peanut butter can be substituted with almond or cashew butter.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add sliced jalapenos for extra heat.
- Top with fresh cilantro or chopped peanuts for added flavor and texture.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- Warm the tortillas before serving to prevent them from tearing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on a skillet until heated through.
Presentation ideas:
Arrange the fajitas on a platter and garnish with fresh cilantro or chopped peanuts.
Garnishes:
Fresh cilantro, chopped peanuts, sliced jalapenos
Pairings:
Serve with Spanish rice and black beans for a complete meal.
Suggested side dishes:
Spanish rice, black beans, guacamole, salsa
Troubleshooting advice:
If the peanut butter sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
Ensure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pollo Encacahuatado Fajitas is a fusion dish that combines Mexican and African flavors. The use of peanuts in the sauce is a nod to the West African influence on Mexican cuisine.
Flavor profiles:
Savory, nutty, slightly spicy
Serving suggestions:
Serve hot and enjoy with your favorite Mexican beverage.
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Region: Mexican