Chicken Fajitas

Source: Martha Stewart Living, June 2009
Adapted by There's Always Thyme to Cook

For the mojo de ajo:
1/4 cup extra-virgin olive oil
5 cloves garlic, minced
juice from 3 small limes
1 teaspoon red-pepper flakes
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

For the fajitas:
1 tablespoon vegetable oil
1/2 white onion, cut into 1/2-inch-thick slices (about 1 cup)
1 red bell pepper, ribs and seeds removed, cut into slices
1 yellow bell pepper, ribs and seeds removed, cut into slices
salt and freshly ground pepper
1 1/2 pounds boneless, skinless thin-sliced chicken breast cutlet, cut in strips
8 small flour tortillas, warmed

For serving:
guacamole
salsa
sour cream
shredded cheddar cheese
jalapeno rings

Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft, about 10 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, salt and pepper.

Make the fajitas
: Heat a large skillet over high heat. Add the oil, and gently swirl to coat. Add onion and bell pepper, and season with a 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly, about 5 minutes. Add the chicken. Stir frequently, until chicken is browned and cooked through, about 8 minutes. Add the mojo de ajo, and stir to coat. Cook for another minute or so. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, jalapeno rings, and cheese.
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