This dish is requested to be cooked at my house at least every other week, and I don’t mind doing it. It’s a great week night meal when you’ve had a long day and don’t feel like “cooking”. The thin slices of chicken cooked in a cast iron skillet are as pleasing to the eye as they are to your stomach! I don’t cook these on the pit as there’s no reason to add a smoky flavor, but it wouldn’t hurt anything. Don’t forget to use some of our Roasted Creamy Poblano sauce to go on top.
Chicken Fajita Pita
So you may be thinking, “why pita bread and not a tortilla?”. Well, first off, it’s what I had on hand when I started making this. Second, they hold up better with all the thick sauce that this dish makes. And then you might be thinking, “but that’s not how you cook chicken fajitas.” You’ve got me there as well, but we are using a great Meat Church seasoning that’s just called Fajita! We’re also throwing in a little Bolner’s Carne Guisda seasoning to help make the sauce. Top with some pico and cheese, and you’ve got a happy plate.
Ingredients:
Notes:
Meat Church – Fajita: This rub is a tad bit on the salty side so be sure and not use too much, I think about 2 tablespoons should work, but it really depends on how much chicken you’re making.
Bolners – Carne Guisada: It might sound odd, but this seasoning adds a great subtle flavor and helps the chicken turn a nice tan brown color. It’s also what turns the water into gravy.
Cast Iron Pan: The pan needs to be medium-high to get the browning you need. The chicken is cut very thin so it cooks quickly. Don’t move the chicken in the pan, spread it out, and let it sit until it’s ready to flip. Then it should flip like a pancake.
Chicken: Make sure and have your sharpest knife handy to make slicing the chicken easier, it needs to be almost shaved meat thickness.
Directions:
Chicken Fajita Pita
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Pitas 1x
- Category: Tex-Mex
- Method: Stove
- Cuisine: American
Description
Chicken breats cut into thin strips and cooked in a cast iron skillet. Meat Church Fajita seasoning gives this dish a great tex-mex flair. Served inside a warm pita and topped with cheese and pico de gallo and you’ve now made the family on a typical weeknight
Ingredients
- 6 Pita
- 3 boneless skinless chicken breasts
- 1 White onion
- 1 Jalapeno
- 2 tsp Cumin
- 2–3 tbps Meat Church Fajita seasoning
- 1/4 cup Bolner’s Carne Guisada seasoning
- 2/3–1 cup Water
- 1/4 cup Olive Oil
For Toppings:
- Roasted Poblano Sauce
- Pico De Gallo
- Pepper Jack Cheese
Instructions
Pre-heat 12″ cast iron skillet to medium.
Cut chicken breast into thin slices (the thickness of deli meat). Slice jalapeno. Chop onion into bite-size pieces. Mix all three together.
Arrange chicken mixture into a thin layer and coat with 1/2 the Meat Church Fajita seasoning and 1/2 the cumin. Flip and season other side with remaining seasoning.
Add oil to pan and get to temperature. Place chicken mixture into pan spreading out so as much chicken can be browned at one time. Cook 5 minutes or until the bottom is golden brown. Flip, add the Bolner’s Carne Guisada seasoning, and cook another 5 minutes.
To create the gravy stir the chicken and add water, cook until desired thickness, around 5 minutes.
Warm pita and add cheese, then chicken, then pico de gallo, and top with our roasted poblano sauce.
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