I can't even think of chicken fajitas without thinking of Trout Fishing in America performing Pico de Gallo. To me, poultry fajitas simply are not fajitas without Pico de Gallo. If you're going to make them then I suggest that you either find a recipe for it (SOAR has a sevral good variations), or find a copy of Pico de Gallo by TFiA, and learn to make it, or you run to your favorite TexMex restaurant and buy a pint or quart. When the dish is done, on the table, and being consumed, don't be surprised to find yourself singing the refrain:

     Pico de Gallo, you ought to give it a try-o, even if you're from Ohio, it get you by-o.
     But don't get it in your eye-o, unless you want to cry-o. Come on, don't be shy-o for Pico de Gallo.


Ingredients:

Chicken breast, skinned, deboned, chopped
Bell pepper, green and red
Banana pepper
Onion
Garlic
Black pepper
Lemon pepper
Worchestershire sauce
Cumin (optional)
Oregano
Cayenne

Flour tortillas (whole wheat if it's my recipe)
Sour cream
Guacamole (or avacado slices)
Pico de Gallo


     Dissuaded yet? Well, it's not a quick recipe, especially if you don't go to the expense of purchasing skinned and deboned chicken breast. You can buy plain chicken and do the work yourself, but in the long run, you'll decide it's worth the extra pennies to get it prepared for you. Well, if you want to make the crowd ooooo and aaaah, here's how.

     Chop the chicken breasts into strips with a cleaver or large knife. As a rule, I tend to perforate the breasts so that they can be separated easily after cooking instead of cutting clean slices. But this is a personal preference. Just get the slices thin so the marinade can soak in overnight. Place in a large bowl with diced green bell pepper, red bell pepper, banana pepper, and onion. Use a garlic press and squeeze garlic juice onto the bowl and add some extra diced garlic. Sprinkle on black pepper, cumin (I know some people who are allergic to cumin, so I consider this optional), oregano, and a little cayenne. Pour on the worchestershire sauce until the recipe is wet. Don't pour on so much that it swims, but make sure there is enough to color everything in the bowl. Stir thoroughly to assure an even mix. Cover the bowl tightly (don't blame me if your refrigerator smells the next day), set in the refrigerator overnight.

     Cooking fajitas is traditionally done on a small holed grill over a wood fire (I like cured red oak mixed with slightly green mesquite and ouisatch personally, pick your favorite, or stoop to propane if you must.) It can also be cooked over wood in a baking pan (say a 9 1/2 X 13 cake pan) to hold the juices better while gathering a nice smoky flavor. Just be sure to stir often and cook thoroughly, as this takes longer than the usual grilling.

     When done, serve on flour tortilla with sour cream, guacamole (again, see SOAR or buy some at the same place you get the Pico de Gallo) or avacado slices, and Pico de Gallo. Life doesn't get much better than this, so make plenty. People have a habit of eating till they pop when this is served. And be sure to eat your fill. This is not an everyday dish, so don't skimp on it just because you were the cook. The leftovers, if any, can be refrigerated and microwaved. Be sure to refrigerate the guacamole immediately after serving to prevent spoilage.