Chicken Fajitas

The first time I had chicken fajitas was at the Lone Star Texas Grill in Mississauga, Ontario in the late 1980s.  It was so unbelievably exotic to me!  I'd had tacos before, from Old El Paso and Taco Bell, but I'd never had someone bring me a sizzling plate of meat and vegetables to assemble myself in warm flour tortillas!  I was in heaven.  This particular chain restaurant served rice with their fajitas, so that's how I prefer them to this day.

I like to use grilled boneless chicken thighs with so much more flavour than chicken breasts.  I use a spice rub on them. This also makes a great taco seasoning.

To make a large portion of this taco seasoning you need:

1 tbsp salt

1 tbsp pepper

2 tbsp chili powder

2 tbsp garlic powder

2 tbsp cumin

1 tsp cayenne

Mix it all together and sprinkle over the boneless chicken thighs.

Grill the chicken.  Meanwhile we'll make some rice.  Cook rice with tomato puree instead of water if you like (or just with water).  Do this in advance if possible so it'll be cooked and hot when the chicken goes on the grill.  Add some corn (frozen is ok) to a pan to toast.

Add the white parts of some green onions and a chopped jalapeno pepper.  

Add the rice and saute until warmed through.

Meanwhile, chop a red onion and pepper (bell pepper or hungarian pepper) into thick slices.  Add them to the grill along with the chicken.

One more meanwhile... chop some lettuce and shred some cheese while the chicken finishes grilling.

Bring the chicken in from the grill and chop with the onions and peppers.

Finally, warm the tortillas and assemble with cheese, rice, chicken, veggies and sour cream.