My life has never been the same since the day I got my iron skillet.
It has been my constant companion in the kitchen, even through the funerals of all its over-priced non-stick friends.
I cook steak in it, fry eggs in it and have even made perfect crepes with it.
Tonight I was feeling a little anemic, so I brought out my oldest amigo.
Together we seared up some chicken, red onions and bell peppers and created a colorful fajita feast. Thanks for the delicious dinner, iron skillet!
Iron Skillet Fajitas
- 2 chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- olive oil
- 1 bell pepper
- 1/2 red onion
- Juice of 1 lime
Preheat the iron skillet over high heat. Cut the peppers and onions into thin slices and the chicken breasts lengthwise into strips. Toss the chicken with the salt, garlic powder, chili powder and cumin. Once the skillet is preheated, drizzle a thin coat of olive oil over the bottom of the skillet. Add the chicken and sear until a golden crust forms. Add the peppers and onions and cook for a few more minutes until they are tender and the meat is cooked completely. Squeeze the juice of the lime over the fajitas to deglaze the pan. Serve with tortillas.