Chipotle Chicken Fajitas
INGREDIENTS
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1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
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1 chipotle en adobo, minced (about 1 tablespoon)
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2 teaspoons kosher salt
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1 tablespoon vegetable oil
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1 medium red onion, quartered and sliced crosswise 1/2-inch thick
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3 medium cloves garlic, thinly sliced (about 2 tablespoons)
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2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
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1/2 cup low-sodium chicken broth or water
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2 teaspoons roughly chopped fresh oregano
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6 to 8 flour tortillas, warmed, for serving
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Pico de Gallo salsa, optional for serving
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Guacamole, optional for serving
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Sour cream, optional for serving
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