Fajita Chicken

Say you make the Veggie Fajitas from yesterday, but you live with carnivores. Make Fajita Chicken!

This chicken is so easy, and it’s quite tasty. All you need is a little time.

Take 3 or so chicken breasts (1.5 – 2 lbs) and lay them out horizontally in front of you on a cutting board. Cut strips vertically every 1.5 inches. The width of your strips will determine the length of your shred later on. Bust out the crockpot and load in the chicken for the adventure. Add 2 cups or so of water or chicken broth (just enough to cover the chicken), 3 T white vinegar (for tenderness, baby), and 3 T fajita seasoning. Season with S&P. Add some garlic (3 cloves, finely chopped) and onion (1 medium, chopped), if it floats your boat. Cook on low for 3 hours.

Remove the chicken from the cooking liquid. On a dinner plate or in a glass cooking dish (like a Pyrex) or on your countertop, take two forks and shred the chicken. Or (this is the best thing ever!!!)…stick the chicken in the bowl of a Kitchen Aid stand mixer with the paddle attachment and turn it on low. Turn it up a notch or two once it gets going. Ta da! Shredded chicken in 30 seconds. (Disclaimer: this is not my idea, but I don’t remember where I read it. I think I saw it on Pinterest. They are a genius though! It works great!)

Now, the cooking liquid can be reduced on the stove top for a tasty sauce. Or you can store your shredded chicken in it to increase the flavor. Make a double batch and freeze in 1.5 cup portions in plastic bags.

A note on the domestic arts

Something clicked with me this morning in regards to domestic arts. Yes, it’s an art (and a science). It doesn’t look the same as it once did, but it hasn’t gone anywhere.

Last weekend, I hung out with a woman with a Home Economics degree. It’s not something you hear all the time, and it seems like the discipline is nearly dried up in schools. Sure, high schools still offer “Foods” (aka “learn how to feed yourself, kid”) and “Textiles” (aka “learn how to sew PJ pants”), but there isn’t a full curriculum like there used to be. Also, I doubt it’s offered in the same format as it once was in colleges, and I’d bet you’d be hard-pressed to find an entire degree devoted to the topic. Home ec just isn’t “in” on the higher education scene these days.

However, domestic arts are still alive and kicking. And it’s not a lady-only thing anymore. Though some people prefer the term House Manager instead of homemaker. Keeping a household running smoothly, whatever you call it, is hard work. The “education” is now found in blog posts. There are cooking blogs, homemaking blogs, etiquette blogs, and everything in between…how to sew/craft/make this and how to clean/scrub/refresh that. We’re self-educating and sharing what we know. It’s a community thing, and I think it’s pretty cool.

Also, can I make one clarification…people are DOMESTIC; animals are domesticated. Thank you!

Veggie Fajitas

I made these easy and delicious veggie fajitas with a homemade mix of fajita seasoning. For the seasoning, mix up 2 parts of this “list” chili powder, paprika, salt, pepper, cumin, and oregano or Italian seasoning and 1 part red pepper flakes. If you’re measuring for one recipe, 1/2 t of the list + 1/4 t red pepper flakes is a good amount. Or you can make the seasoning in bulk, 2 T of each on the list + 1 T of the red pepper flakes. Then measure out about a tablespoon of the mix per recipe.

For the veggie fajitas, add the following to a skillet (cast-iron would work great for this) with 3 T olive oil.

1 carrot, thinly sliced
1 medium onion, thinly sliced
1 bell pepper (red or green), sliced
1 small can chopped green chilis

Add the seasonings and let the first round of veggies cook and soften for at least 10 minutes.

Add 1 T of oil, 1 T of lemon juice, 1 lb container baby bellas (rinsed and thinly sliced), and 1/2 cup chopped tomatoes. Cook for another 5 minutes to incorporate the seasoning.

Serve on tortilla with your favorite fajita toppings…shredded cheese, sour cream, chopped cilantro, shredded lettuce, etc.

The beauty of this recipe is that you can use whatever veggies you have on hand in whatever amounts suit your tastes.

Cilantro!