Chipotle Chili Fajitas with Rice

For the fajita sauce:

Chop the garlic and add it to a medium size bowl. Add the olive oil, cumin, salt, onion powder, pepper, sugar, Worcestershire sauce, the juice from the lime and the chipotle chili powder. Whisk together all of the ingredients. Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.

For the fajitas:

Remove the stem and seeds from the green and red bell peppers then cut them into thin, lengthwise slices. Slice the onion and chop the garlic. Remove the seeds from the jalapeno and cut it into larger size pieces. Give the fajita sauce another whisk and add the vegetables into the shallow bowl. Mix the veggies in with the sauce so they’re coated and let them marinate for about an hour or more if you have the time.

Cut the chicken breast into thin lengthwise slices and set aside for a moment.

Heat a large skillet on medium heat. When the pan is hot, add the olive oil, veggies and sauce (reserve about 2 tablespoons of sauce in the bowl). Stir as the veggies are cooking. Sauté the veggies for about 4 to 5 minutes (about the time when they start to turn brown around the edges). Slide the veggies off to the outer sides of the pan to make space in the middle of the pan. Then add the chicken and remaining sauce into the middle of the pan. Stir together and continue to sauté the chicken and veggies until the chicken is thoroughly cooked.

Serve over warm rice and top with sour cream. Garnish with cilantro leaves.