Chipotle Chicken Fajitas

Ingredients

• 2 medium bell peppers stemmed seeded sliced into 1/2-inch strips quartered
• 1 tablespoon chipotle en adobo minced
• 6  to 8 flour tortillas warmed for serving
• 2 tablespoons garlic thinly sliced
• 4 servings guacamole for serving
• 2 teaspoons kosher salt 
• 0.5 cup chicken broth low-sodium
• 2 teaspoons oregano fresh roughly chopped
• 4 servings pico de gallo salsa for serving
• 1 medium onion red sliced quartered
• 1 pound chicken thighs boneless skinless cut lengthwise into strips 1-inch wide ( 6)
• 4 servings cup heavy whipping cream sour for serving
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• stove

Directions

1. Watch how to make this recipe.
2. Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
3. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
4. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
5. Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes.
6. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
7. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary.
8. Serve immediately over steamed rice or potatoes.