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1
Mix cumin, chili powder and fajita seasoning in a bowl then rub it into the chicken breasts.
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2
Season to taste with salt and pepper.
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3
Slice onion, jalapeno and Anaheim peppers and chop garlic.
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4
Keep the seeds if you like it hot.
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5
Heat 2 tablespoons of olive oil in a heavy bottom pot over medium heat.
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6
Add onion, garlic and peppers and cook until onion is translucent, about 5 minutes.
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7
Remove the veggies from the pot.
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8
Add 1 tablespoon of olive oil to the pot.
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9
Once oil is hot add chicken and brown it on both sides on medium heat.
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10
You dont have to cook the chicken all the way through; you are just searing it on both sides at this point.
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11
Return onion mixture to pan and create a bed of onions on the bottom with the chicken on top.
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12
Add chicken broth, lime juice and Herdez salsa.
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13
Gently stir.
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14
Bring to a near-boil then reduce heat to a low simmer.
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15
Put the lid on and cook covered over low heat for about an hour or until chicken is so tender you dont need a knife to cut it.
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16
If necessary, add a little more chicken broth.
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17
Remove chicken from the pot and put it onto a cutting board.
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18
Slice chicken and place it in a shallow bowl.
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19
Spoon sauce over chicken and garnish with sliced avocado and cilantro.
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20
Add a little black or red pepper ... and enjoy!
