Ingredients
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
3 tbsp olive oil
680 g sliced chicken breast
2 bell peppers, sliced
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Preheat over to 250C Mix together chili powder, cumin, papriks, cayenne pepper, garlic powder, salr and pepper in a small bowl. Set aside. Heat 1 tablespoon olive oil in a frying pan over a medium-high heat. Add chicken and sprikle with 3/4 of fajita seasoning. Mix together and cook for 6-10 minutes, or until browned. In a second pan, heat the remaining 2 tablespoons of oil over a medium heat. Add peppers and onion. Stir in the remaining seasoning. Cook until vegetables are soft, about 8-10 minutes, stirring occassionaly. While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven Fill warmed tortiallas with chicken, pepper and onion, top with favourite garnishes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar