Here in this yummy chicken fajitas recipe, chicken is paired with delicious veggies. You also need some soft tortillas and whichever condiments you want to add. It makes a lovely dinner for any occasion.
Although a lot of people assume fajitas are Mexican they are actually Tex-Mex in origin.
The word ‘fajita’ refers to barbequed meat which is served on a tortilla. Onions and bell peppers usually feature in these recipes, along with lettuce, sour cream, salsa or pico de gallo, tomato, and/or guacamole. Fajitas can be as spicy (or mild) as you prefer!
Swap the Skirt Steak for Chicken
Skirt steak is the original meat used to make a fajitas recipe, and this tough cut of beef which is amazing when slow cooked has soared in price in recent years. If you spot some on sale though, grab it, because this recipe is too good not to make! Whether you use chicken or steak, fajitas are always a winning dish.
Beef was frequently butchered to feed cattle hands during the cattle roundups in Texas ranchlands in the 1930s. The head, entrails and trimmings of the beef was giving to Mexican cowboys as part of their payment.
Each carcass does not yield a lot of skirt. This cut was not sold commercially either, so you can see how fajitas would be unknown outside of Mexican cowboys and their families, along with butchers and their families.
A Restaurant Chicken Fajitas Recipe Secret
In a restaurant, a chicken fajitas recipe is brought to the table on a sizzling platter. It’s made to sizzle (sorry to disillusion you) by adding a chunk of butter to the very hot metal platter. Of course you don’t need to do this at home (well, unless you want to!)
If you want to make amazing chicken fajitas, follow this recipe and I promise you will love the flavor. I love both beef and chicken fajita recipes – I can’t choose a favorite!
Photo by Azerbaijan StockersPrint
Chicken Fajitas Recipe
Fajitas are a Tex-Mex dish that combines succulent chicken with tender veggies, tortillas and condiments – they are oh simple to prepare. In this recipe I am using chicken breast and tasty spices for traditional flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Tex-Mex
- 1½ lbs (680g) chicken breast (no bones or skin)
- ½ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 yellow bell pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 red bell peppers
- 1 yellow onion
- 1 teaspoon garlic powder
- 1 green bell pepper
- ½ teaspoon cumin
- Cooking spray, as needed
- 1 package warmed flour tortillas, to serve
- Sour cream, shredded cheese and salsa, to serve
- Blend the onion and garlic powders with the salt, pepper, chili, cayenne, paprika and cumin.
- Rinse the chicken and pat it dry, then arrange it on a pan and spray with cooking oil.
- Rub in the spice rub.
- Let it sit for 15 minutes to absorb the flavors.
- Preheat the barbeque.
- Cut the onion and bell peppers into ¼ inch thick strips.
- Heat a skillet over a medium to high heat and add a tablespoon of oil.
- Add the vegetables with a pinch each of salt and pepper.
- Cook for 20 minutes or until tender.
- Cook the chicken on the barbecue for 6 minutes.
- Flip it over.
- Cook for another 6 minutes or until the internal temperature is 165 degrees F (70 degrees C).
- Let it sit for 5 minutes on a cutting board, then cut it into strips.
- If preferred, cook the chicken on the stove until no pink remains in the middle.
- Serve the chicken and vegetables with warmed flour tortillas.
- Offer shredded cheese, sour cream and salsa on the side.
You can use any color bell pepper you want. I typically use some red and some yellow. Green is less sweet but maybe you prefer it.
Keywords: chicken fajitas recipe, how to make chicken fajitas