Chicken Fajitas

Fajitas are so easy when you start with frozen chicken tenders! You may need to cut the tenders into smaller bits before serving them, depending on how stuffed you like the tortillas. We prefer them filled to the brim with whole tenders in the mix. You may want to take more, um, delicate bites. The best way to cut them to bits is to use kitchen shears after cooking. The pickling brine from the jalapeño rings adds salt and a little sour kick to the dish. The amount you use is not crucial (there’s already enough liquid in the pot). Just stick a tablespoon into the jar and pull out some of the rings with their brine. A little more or less won’t change the overall character of the dish. Unfortunately, because of the way the timing works in this recipe, you can’t use fresh bell pepper strips. They get too soggy with the longer cooking time that the chicken tenders require.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

30-60 min, 6 people, Bruce Weinstein and Mark Scarbrough, chicken broth, contributed, cook 40 min, dairy free, dinner, easy, fajita seasoning, frozen bell pepper strips, frozen chicken tenders, large onion, main course, max pressure cook, modern, pickled jalapeño rings with some of the pickling juice, prep 5 min, pressure cook

Prep Time

5 min

Cook Time

40 min

Servings

6 people

Ingredients

1 large onion
3/4 cup chicken broth
12 ounces fajita seasoning
2 tbsp pickled jalapeño rings with some of the pickling juice
2 lbs frozen chicken tenders
1 lb frozen bell pepper strips

Instructions

Place the onion slices in an Instant Pot. Add the broth, half the seasoning blend, and all the pickled jalapeño rings with their juice and stir well. Set the pot’s rack (with its handles up) or a large, open vegetable steamer in this mixture.
Set half the chicken tenders on the rack. Sprinkle them with half the remaining seasoning blend (that is, a quarter of the original volume). Top with the remaining chicken tenders and sprinkle with the remaining seasoning blend. Top everything with the bell pepper strips. Do not stir or toss. Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the chicken fall into the sauce below. Stir well.
Press the button for SAUTE, set it for High, More or Custom 400°F. Set the timer for 15 minutes.
As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.

Notes

Beyond
• For an 8-quart Instant Pot, you must either use 1 1/4 cups broth or increase all the ingredients by 50 percent. (The sauce will take up to 5 minutes longer to reduce in step 6.)
• This recipe delivers only the chicken and vegetables for fajitas. You’ll also need warmed flour or corn tortillas; peeled, pitted, and thinly sliced avocados; shredded Monterey Jack, Cheddar, or Swiss cheese (or even a purchased Tex-Mex blend); minced scallions; sour cream; and/or stemmed, minced fresh cilantro leaves.
• If you want to make your own seasoning blend, skip the packet and mix the following in a small bowl: 1 tbsp chili powder, 1 tbsp mild smoked paprika, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp dark brown sugar, and 1 tbsp table salt.
*Using a –20°F CHEST FREEZER?
There is no difference in cooking times.

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