Chicken Fajita Seasoning Mix
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A smoky, mildly spicy blend with chili powder, cumin and paprika. Use about three rounded tablespoons per pound of chicken for fajitas, and keep the rest in a spice jar.
Ingredients
- 3 tablespoons corn starch
- 2 tablespoons chili powder (the author suggests 1 tablespoon regular and 1 tablespoon chipotle chili powder for more depth) or 1 tablespoon regular and 1 tablespoon chipotle chili powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon sugar
- 2 1/4 teaspoons chicken bouillon granules
- 1 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground cumin
Equipment
- mixing bowl
- airtight jar
Directions
- Stir all the ingredients together well in a bowl, then pour into a spice jar.
- Use 3 slightly rounded tablespoons of mix for each pound of meat.
Notes
Slice 1 large onion, 1 large red bell pepper, and 1 large green bell pepper into thin strips. Heat a drizzle of olive oil in a large heavy skillet over medium-high; sauté onions and peppers until crisp-tender, set aside. Cook the chicken 5 to 6 minutes until browned; return the vegetables and stir. Serve with warm tortillas, guacamole, cheese, and sour cream if desired.
Storage: airtight, cool, dry, away from heat, moisture, and sunlight; up to about six months.
