Chicken Fajitas

This is a staple meal here at the farm. Surprisingly it doesn't take a whole lot of chicken to feed a whole lot of people.

serves 4

1 whole skinless chicken breast sliced
1 large can tomatillos*
2 large onions sliced
1 bell pepper sliced
Annato seeds (optional)
Olive Oil
Gray Salt
Fresh Ground Pepper
Tortillas (I prefer whole wheat)

Pour a small amount of olive oil over the sliced chicken (just to coat) then salt and pepper.
Heat a couple TBs of olive oil in a large saute pan add Annato seeds if using.
Saute until oil turns orange.
Remove all seeds (discard).
Add chicken to saute pan.
Brown on both sides.
Add onions and bell pepper.
Saute till onions are transparent.
Add can of tomatillos (liquid and all).
Allow sauce to thicken (it'll be soupy initially).
Serve with Sour Cream on tortillas.
Also good with Guacamole!

*canned tomatillos are a wonderful thing. However I don't care for the clear plastic-y skin on the tomatillos. Luckily during the canning process it comes loose and is quite easy to peel. I just run my thumb across them and it pops right off. Only takes a few seconds, and you can crush the tomatillos while you're at it to help them cook down quicker.