Sheet Pan Chicken Fajitas with Habichuelas Guisada and Rice
Not your ordinary chicken fajitas! I, of course put a Caribbean spin on this dish. I marinated chicken breast with flavors that are inspired by my Dominican roots. The Habichuelas Guisadas (stewed beans) is something between soup and sauce;there should be a happy medium between creamy and liquid because it is used to “wet” the rice –or the concón,(the hard part of the rice). The beans should never resemble Mexican refried beans nor should they be so watery that they look like broth. Habichuelas Guisada is that dish that only the seasoned cooks in the family make, its an essential part of a classic Dominican meal; Arroz, Habichuela y Carne (rice, beans and meat). If you “screw up”, its all good. Just try again! also, remember that “cada cocinero tiene su librito”(each cook has his own cookbook).No two beans recipe are exactly alike.
This dinner is packed with fresh flavors and healthy ingredients, great for any night of the week. If there are leftovers, use it as a meal prep and sub the rice for something else!
Sheet Pan Chicken Fajitas with Habichuelas Guisada and Rice
Ingredients
chicken breast cut into thin strips
sliced bell peppers- I chose red,green and orange
sliced sweet onion
chopped garlic
chili powder
red chili flakes
adobo powder
sazon molido
S&P
smoked paprika
cumin
red chili flakes (optional)
dried organo
fresh cilantro
olive oil
lime(juice,zest,wedge)
Black Beans
2 cans of black beans
garlic
white onion cut into a wedge
green bell pepper
adobo
dried oregano
3 sprigs of fresh thyme.
around 6 sprigs of fresh cilantro
around 6 sprigs of fresh parsley
S&P
water
Instructions
For the Chicken Fajitas:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or use parchment paper like I did.
Clean you chicken breast and pat it dry before slicing it into thin strips.. if you don’t clean your chicken, just pat it dry and slice it. Add the chicken to a bowl and marinade with only the naranja agria for 10-15 min
In a separate bowl, combine all the dry ingredients including the olive oil, lime zest and juice( don’t discard the wedges). should look like a wet paste.
Place marinated chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Use your clean hands to toss in the seasoning and make sure everything is coated. Add the leftover lime wedges. Arrange everything in an even layer and transfer to the oven. Roast for 20-25 minutes, tossing halfway through cooking until the chicken is cooked, the onions have caramelized and the peppers are slightly charred. when its done, add the fresh cilantro and more fresh lime wedges.
For the Beans:
In a pestle and mortar, crush the garlic with salt, set aside. If you don’t have one, crush the garlic and salt in a cup and use the back of a spoon.
Chop the onion and bell pepper into wedges. set aside along with the fresh herbs.
Heat the oil over medium heat in a medium sauce pot. Add the crushed garlic and stir for about 30 seconds then add the onion, bell pepper, cilantro,parsley and thyme and cook for another min. Add the dry seasonings to the pot and stir for another 30 seconds. Add the cans of black beans and use 1 of the cans to add a full can of water to the pot as well , when it comes to a boil, reduce and simmer on low for about 15 to 20 min.
After 15 min, in a food processor, add the onions, bell pepper, the herbs, some of the beans and caldo (juice) and blend until you get a thick consistency. pour that blend back into the pot stir and continue simmering for another 5 min. the juice of the beans should be a little thick. remove from heat when its done.
For Serving:
Serve the chicken and beans with rice
enjoy!
