Chicken Fajitas Recipe
Chicken fajitas, a popular Tex-Mex dish, have a rich history originating from the ranch lands of West Texas and Northern Mexico.
Equipment
- skillet or griddle
- Tongs
- Knife and cutting board
- Optional: Tortilla warmer
Ingredients
- 1 pound of boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons of olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- Tortillas (flour or corn)
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, cilantro
Instructions
- Marinate the Chicken: Place the chicken slices in a basin and toss them with olive oil, salt, pepper, minced garlic, paprika, cumin powder, and chili powder. Give it a minimum of fifteen minutes to marinate.
- Cook the Chicken: Turn up the heat to medium-high on a skillet or griddle. Add the marinated chicken slices and cook, turning occasionally, for 5 to 7 minutes on each side, or until browned and cooked through.
- After removing it from the skillet, set the chicken aside. Sauté the Vegetables: In the same skillet, sauté the sliced onions and bell peppers for 5 to 7 minutes, or until they are soft and beginning to caramelize. Add a little extra olive oil if necessary.
- Mix and Reheat Tortillas: Reheat the tortillas in the skillet or microwave following the directions on the package. Place each fajita assembly in place with some chicken and sautéed vegetables on a warm tortilla.
- Add Toppings: Top the fajitas with your desired toppings such as shredded cheese, sour cream, salsa, guacamole, and fresh cilantro.
- Serve: Fold the tortillas over the filling and serve the chicken fajitas hot.