Your family and friends will come running for a taste of this sizzling supper.
Spicy Chicken Fajitas
Makes 4 to 6 servings
- 3 tablespoons hot sauce*, divided
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 pounds bone-in skin-on chicken thighs
- 3 tablespoons canola oil, divided
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 large red onion, halved and sliced
- Tortillas, fresh cilantro, cotija cheese, lime wedges, and hot sauce, to serve
- Spicy Guacamole (recipe follows)
- 4 large ripe avocados, halved, pitted, and peeled
- ½ cup finely diced red onion
- ¼ cup hot sauce*
- 2 large cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1½ teaspoons kosher salt
- In a large bowl, stir together 2 tablespoons hot sauce, soy sauce, Worcestershire, sugar, cumin, and paprika; stir in chicken until well coated. Cover and refrigerate for 2 hours.
- Preheat oven to 350˚.
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add peppers and onion; cook, stirring occsaionally, until vegetables are tender and starting to brown, 10 to 15 minutes. Stir in remaining 1 tablespoon hot sauce. Transfer vegetables to a plate, and keep warm; wipe skillet clean.
- In a 12-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook chicken in batches until browned, 3 to 4 minutes per side. Return all chicken to skillet, and tranfer to oven.
- Bake until a food thermometer inserted in thickest part of chicken registers 165˚, 20 to 25 minutes. Let chicken stand for 10 minutes before removing skin and bones and slicing. Serve chicken and vegetables on tortillas with desired toppings and Spicy Guacamole.
- In a medium bowl, combine all ingredients; mash with a fork to desired consistency. Serve immediately.
*We used Yellowbird Habanero Sauce.