Fantastic Chicken Fajitas
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
Fajitas are common fair in Mexico. The everyday version a Mexican family would eat is fairly basic and meat, chicken or seafood, etc. is for flavoring and not the main ingredient. The main ingredient is la tortilla. Read more This is a very up-market fajita. Some of this is from Lindy at LindySez and some from San Miguel De Allende. I use any lean, skinless part of the chicken, duck or pigeon but you have to be careful to remove any connective tissue, tendons, fat, etc. Chicken breasts are easy that way. This is a truly first class Fajita and you will love the flavor. See less
Ingredients
- For the Marinade: shopping list
- • ¼ cup fresh lime juice and ¼ cup fresh orange juice. shopping list
- • 1 tsp. Old fashioned olive oil. shopping list
- • 1 Tbs. chili powder; hot or mild to suit. shopping list
- • 1 Tbs. smoked paprika. shopping list
- • 1 tsp. dried oregano. shopping list
- • 1 tsp. ground cumin. shopping list
- • 1 jalapeño pepper, seeded and chopped fine. shopping list
- • ½ tsp. garlic, minced. shopping list
- • 1 tsp. Worcestershire sauce. shopping list
- • 1 tsp. finely minced onion. shopping list
- Fajitas Mix: shopping list
- • 1 lb. (500g) boneless skinless chicken breast, sliced against the grain into large bite sized pieces. shopping list
- • 1 onion, preferably red, cut in half then sliced into 1/4 inch thick pieces across the axis. shopping list
- • 2 bell peppers, seeded and sliced top to bottom into long slices. Red and yellow look nice. Can sub Anaheim peppers. shopping list
- • 1 Tbs. olive oil. shopping list
- • Salt and FG pepper to taste. shopping list
- • Flour and/or corn tortillas, heated. shopping list
- Condiments and toppings: All are optional; pick and choose or make up your own. shopping list
- • Fresh cilantro leaves. shopping list
- • Guacamole or sliced avocado. shopping list
- • Small bowl of chopped ripe olives. shopping list
- • Grated cheese such as cheddar or jack. shopping list
- • Salsa Verde or Salsa Nopalitos (cactus salsa). shopping list
- • Sour cream. shopping list
- • Additional fresh, chunky salsa. shopping list
- • Chopped peanuts. shopping list
- • Fresh lime wedges. shopping list
How to make it
- 1. Mix the marinade ingredients together in a large zip top bag; add the chicken pieces and toss to coat. Remove the air from the bag and refrigerate for 1-2 hours. Remove from fridge.
- 2. Heat a skillet over a medium-high heat, add the oil, a pinch of salt and the vegetables.
- 3. Stir-fry until the vegetables are tender and beginning to brown around the edges.
- 4. Add the chicken and the marinade to the skillet and continue to stir-fry until the chicken is cooked through and most of the marinade has evaporated. Don’t overcook or the chicken will dry out.
- 5. Heat your tortillas either in the oven or microwave.
- 6. Garnish with some fresh cilantro and serve.
- Serve this the old fashioned way, in a covered skillet or clay pot in the middle of the table, with the condiments and toppings on one side and the tortillas in a covered bowl, on the other side. The cervesa goes wherever. All the combatants grab a plate and get to build their own Fajitas. Mexican rice is a nice addition.
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