Sizzling Chicken Fajita

Ingredients:

Chicken

• 1.3 kg chicken breast, cut into strips
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons ground ancho pepper
• 2 tbsp. l. ground cumin
• 2 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp coarse salt
• Freshly ground black pepper

Vegetables

• 1 package (400 g) frozen sweet pepper and onion mix, thawed
• Zest of 1 lime
• 0.33 l pilsner

Innings

• Warm wheat tortillas
• Thin slices of avocado
• Lime wedges
• Fresh coriander leaves
• Green and red salsa
• Sliced ​​fresh tomato
• Grated cheese

Preparation:

1. Chicken:
   
   In a large zip-lock plastic bag, combine the chicken, garlic, lime juice, chili pepper, cumin, onion powder, garlic powder, salt, and a few grinds of black pepper. Seal the bag, gently massage to combine, and let it sit at room temperature for 15 minutes.
2. Vegetables:
   
   In a large bowl, combine the peppers and onion with the lime zest. Season with salt and pepper, toss, and set aside.
3. Heat a large seasoned cast-iron skillet over medium-high heat. Add the chicken straight from the marinade and spread it out so it doesn't steam. You may need to fry it in batches; if necessary, transfer the finished stuffing to a bowl.
4. Fry until lightly golden brown, 4-5 minutes. Once a batch is done, try moving it into a mound on a cooler side of the pan while you fry the rest. Once you're done with the chicken, fry the vegetables in the same manner. Lightly drizzle with enough beer to create steam, stirring the chicken and vegetables to heat through. Finish off any remaining beer. Serve with tortillas, avocado, lime wedges, cilantro, salsa, sliced ​​tomatoes, and grated cheese.