Chicken Fajitas
One of the best dinners out there! This easy recipe is made with deliciously seasoned, marinated and pan seared chicken, a trio of fresh bell peppers and tender crisp onions. Easy to make and unbelievably delicious!
#Healthy #MainDish #MexicanAndSouthwestern #Poultry #BellPepper #Chicken #ChiliPowder #Cilantro #Cumin #Garlic #Limes #OliveOil #Onions #Tortillas
Prep: 20 minutes.
Cook: 15 minutes.
Ready in: 2 hours 35 minutes.
Ingredients:
1: 1 1/2 lbs trimmed chicken thighs or chicken breasts*.
2: 5 Tbsp light olive oil divided.
3: 4 Tbsp fresh lime juice, divided.
4: 3 1/2 tsp minced garlic, divided.
5: 2 1/2 tsp chili powder, divided.
6: 2 tsp ground cumin, divided.
7: 1 jalapeno, seeded for less heat if desired, minced.
8: 1 1/4 tsp salt, more to taste.
9: 1 tsp freshly ground black pepper.
10: 3 medium bell peppers (preferably 1 red, yellow and green), seeded and sliced.
11: 1 medium red onion or yellow onion, sliced.
12: 3 Tbsp chopped fresh cilantro.
13: 8 (7-inch) flour tortillas, warmed, homemade are best if time allows.
14: Optional toppings, see notes.
Instructions:
1: In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.
2: Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
3: Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to 6 minutes (chicken thighs take near greater time).
4: Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
5: Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
6: Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
7: Add bell peppers and onions, season with salt and pepper to taste. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
8: Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.
9: Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.
Notes: *For chicken breasts you can use 4 (6 oz each) portions or 2 (12 oz each) portions halved through their thickness. Pound thicker areas of chicken breasts with the flat side of a meat mallet to even their thickness. For chicken thighs I recommend using about 4 oz. pieces, just trim the fat no flattening necessary.
**If you still have stubborn browned bits at the bottom of the pan you can help release them by pouring in a splash of chicken broth or water, these bits adds lots of flavor to the dish.
Nutrition estimate: based on two fajitas per person, using store-bought tortillas (homemade tortillas are about 50 calories extra each), and optional toppings not included.
To make them healthier use corn tortillas instead of flour. I like to warm corn tortillas in skillet in a teaspoon of olive oil until lightly golden brown spots appear on each side.
Topping Ideas (optional)
Guacamole or sliced avocado
Salsa or diced tomatoes
Sour cream or Mexican crema
Mexican hot sauce (such as Tapatio or Cholula)
Cheese - queso fresco, Monterey jack, pepper jack, or cheddar
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