English30 min

Chicken fajitas

Name: Chicken fajitas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lb chicken breast; 1 tsp salt; 0.5 tsp black pepper; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 2 cloves garlic; 2 limes; 2 tbsp olive oil; 3 bell peppers; 2 onions; 8 flour tortillas; 1/2 cup cilantro; 1/2 cup sour cream

Sliced chicken with peppers and onion, seared hot, with tortillas and lime. Four plates.

Dinner Family dinner WeeknightStovetop

SomaFM

Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.

Prep15 min

Ingredients14

Cook15 min

servings

Cup math

1 cup16 tbsp · 48 tsp · 237 ml
1 tbsp3 tsp · 15 ml
1 tsp5 ml
1 lb16 oz · 454 g
1 oz28 g
1 L1000 ml · 4.2 cups
1 kg1000 g · 2.2 lb
1 pint2 cups · 473 ml
1 quart4 cups · 946 ml
1 gallon4 quarts · 16 cups · 3.8 L
1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

782

Calories

3,126 kcal in this batch

Protein

51.4 g

Fat

27 g

Carbs

83.2 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list14

Check what you already have. Copy, download, or email the rest.

Email list

Substitutes

garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.

Method

1
Slice the chicken into strips. Toss it with the salt, the pepper, the chili powder, the cumin, the paprika, the garlic, and the juice of one lime.
2
Slice the peppers and the onions into strips.
3
Heat 1 tablespoon of the oil in a wide skillet until it just smokes. Sear the chicken in two batches, about 3 minutes, until it is browned and just cooked. Take it out.
4
Add the rest of the oil. Cook the peppers and the onions until the edges char and they are still a little crisp, about 5 minutes.
5
Put the chicken back. Toss 1 minute.
6
Warm the tortillas in a dry pan, about 20 seconds a side.
7
Squeeze the rest of the lime over the pan. Scatter the cilantro. Sour cream on the side.

Cook's notes

Fajitas are a hot pan, not a stew. Do not crowd the chicken or it steams. Cook the peppers after the chicken so they char and stay a little crisp. Warm the tortillas or they crack. A bottled fajita seasoning is mostly salt and chili powder. This is that, without the packet. Slice thick chicken so it cooks through in the time the edges brown.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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