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Keto Fajita Chicken with Hatch Chile Mushroom Gravy
I created this easy-to-make recipe after tasting a special dish that Chuy's created especially for their annual Green Chile Festival. Fajita chicken covered in a rich and velvety brown gravy composed of spicy robust Hatch chiles and savory meaty mushrooms with a hint of rum.
20 minutes
45 minutes
Marinating Time 2 hours
1 hour 5 minutes
Servings 8
Calories 353 kcal
Ingredients
Fajita Marinade
- 2 Tbsp Olive oil divided
- 1/4 cup Lime juice
- 3 Tbsp Coconut aminos
- 1 Tbsp Apple cider vinegar
- 1/4 cup Water
- 1 tsp Liquid smoke
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Mexican oregano
- 1/8 tsp Cinnamon
- 1/2 tsp Smoked paprika
- 1/2 tsp Black pepper
- 2 lbs Chicken breasts trimmed and pounded flat
Gravy
- 3 Tbsp Butter divided
- 1/2 cup Minced onions
- 1/2 cup Minced mushrooms
- 1 Tbsp Minced garlic
- 1 Tbsp Rum
- 1 cup Beef bone broth or beef stock
- 1 cup Heavy whipping cream
- 3/4 cup Hatch green chilis
- 1/4 cup Chopped cilantro
Topping
- 4 oz Shredded Monterey Jack cheese about 1 cup
Instructions
For Marinade:
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In small mixing bowl, add 1 Tbsp of the olive oil and the rest of the ingredients for the fajita marinade. Pour marinade into gallon sized Ziploc bag and add chicken. Coat chicken well, then lay flat in a refrigerator and allow to marinate for at least 2 hours.
For Chicken:
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Heat the remaining 1 Tbsp of olive oil in a large skillet. Place marinated chicken in skillet and cook on medium heat until done and no liquid is left, about 8-12 minutes.
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Remove chicken and slice across grain into strips. Set aside.
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Preheat oven to 400F.
For Gravy:
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To same skillet, add 1 Tbsp of the butter, mushrooms, and onions. Cook until onions are well caramelized and ingredients begin to stick to pan, almost to the point of burning.
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Time to deglaze the pan! Remove from heat and add the rum, then beef bone broth, heavy cream, and Hatch chiles. Stir together. The stuck on bits of yum will start to loosen from the bottom of the pan.
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Place back over medium heat and cook until liquid is reduced by half, about 15 min.
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Add in the cilantro and cook another 5 minutes. Remove from heat. To finish, add in the remaining 2 Tbsp of butter and stir until melted.
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Coat medium sized oven proof casserole dish with olive oil or non-stick spray. Add the cooked sliced chicken to bottom, then spoon gravy over it. Top with shredded cheese.
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Put casserole dish in oven and heat at 400F for about 15 minutes until chicken is warmed and cheese is melted.
Nutrition Facts
Keto Fajita Chicken with Hatch Chile Mushroom Gravy
Amount Per Serving (8 servings)
Calories 353
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 137mg46%
Sodium 388mg17%
Potassium 537mg15%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 30g60%
Calcium 136mg14%
Vitamin C 3.4mg4%
Vitamin A 790IU16%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.