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Lunch / Dinner

Baja Chicken Fajitas

Take your next slow-cooked supper South of the border with this simple chicken fajita dinner. It’s made with chicken thighs, which stay moist when cooked “low and slow” in broth.

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Ingredients

FOR THE BAJA CHICKEN—

FOR THE FILLINGS—

Put the fillings in bowls on the table and let your guests assemble their own fajitas. You can add any other ingredients you like to the list of suggested fillings!

Instructions

Combine chicken, onion, broth, and zest in a 4- to 6-qt. slow cooker. Cover; cook until chicken is tender, on low-heat setting for 4–5 hours. Remove chicken; pull meat from bones. Discard bones.

Whisk together oil, tequila, juice of 2 limes, 3 Tbsp. cilantro, garlic, honey, and salt. Moisten meat to taste with the lime-tequila mixture. Reserve any remaining mixture.

Combine sour cream and juice of 1 lime; season with salt.

Wrap tortillas in foil; warm them in a 350° oven for 10 minutes.

Heat roasted peppers in a microwave oven on high until warm, about 30 seconds.

To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, avocados, scallions, and 1/2 cup cilantro in individual bowls. Serve with Frijoles Rancheros on the side.

Cut any visible fat off the chicken thighs; for this recipe you don't need to pre-brown the meat.

Cut any visible fat off the chicken thighs; for this recipe you don't need to pre-brown the meat.

Allow the cooked chicken to cool slightly, then use two forks to shred the meat from the bones.

Allow the cooked chicken to cool slightly, then use two forks to shred the meat from the bones.

Nutritional Facts

Tags: Easy, Make Ahead, Lunch, Dinner, Mexican, Cinco De Mayo, Slow Cooking

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