Chicken fajitas are a cheap and delicious meal that can satisfy a variety of people, from those who love spicy foods of all kinds to the health-conscious and even just people who want to make something simple and uninvolved.
Chicken Fajitas Recipe.
This recipe takes no more than half an hour to make from the start of prep work to the conclusion of cooking and serves four people. It also involves a special marinade which will be covered first.
- Lime juice, 0.25 cups.
- Orange juice, 0.25 cups.
- Olive oil, 2 tbsp.
- Garlic, 2 cloves, minced.
- Cumin, 1 tsp.
- Salt, 1 tsp.
- Black pepper, 0.5 tsp.
- Either chicken thighs (1.2 lbs) or chicken breasts (2 large ones).
- Olive oil, 2 tbsp.
- Bell peppers, 3, sliced and with the seeds removed. Consider one of each color for variety in appearance.
- Onion, halved and thickly sliced.
- Tortillas, small, 8-12.
- Avocado, halved and sliced, 1.
- Sour cream.
- Lime wedges, fresh.
- Combine the marinade ingredients into a large bowl and stir until it has an even consistency, then add the chicken in for anywhere from one hour to a single day.
- Pour 1 tbsp of oil over a heavy skillet on high heat until the oil begins to smoke, then add all of the vegetables until the pan is covered without overlapping. Spread out the veggies and let them linger long enough to char roughly 45 seconds.
- Toss the vegetables then spread them out, sprinkle with some salt and pepper, leaving them be for another 45 seconds. Transfer them to a platter and continue the process with any remaining batches.
- Take a large skillet over medium-high heat and heat 1 tbsp of oil within it. Add your marinated chicken and cook until caramelization occurs (roughly 3-4 minutes). Remove from the plate and loosely cover the protein with foil. Let it rest for around 3 minutes, then slice them up.
- Warm your tortillas however you like, then pile on the peppers, onion and then chicken. Finish with sour cream and lime juice then folding the tortilla in half and serving.
The real trick of this chicken fajitas recipe is the inclusion of orange juice; not only does it add flavor, but the juices react well with the heat and lead to caramelization. Because of the way the orange juice is used, the meat takes on an otherworldly yet surprisingly non-orangey taste.
If this recipe has inspired your taste buds, you can buy all of the ingredients it requires from “The Butcher Shop.” The next time you go shopping for fresh groceries, think of The Butcher Shop.