Chicken Fajitas
Who doesn’t love fajitas? My favorite way to make them is to season the meat very well – chicken in this case, obviously.
Ingredients
- 2.5-3 lbs chicken thighs OR fileted chicken breasts
- 1 Tbsp paprika
- 1 Tbsp oregano
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 small onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper (optional – OR you can use a poblano pepper for something smaller and a bit more spicy)
- Salt and pepper to taste
- Avocado oil or any neutral oil for cooking
Serving suggestions (Use any combination of the following for the perfect fajita bar):
- Charred/warm tortillas
- Slices of lime
- Guacamole
- Salsa
- Crema or in our case Greek yogurt
- Pickled carrots and jalapenos
- Avocado
- Cilantro
- Tapatio hot sauce
- Tortilla chips
- Rice & beans
Instructions
- Trim most of the fat off the chicken – especially if using chicken thighs. Add all the pieces to a bowl with all the spices, salt and pepper and 2 Tbsp avocado oil. Mix the chicken and spices together so every piece is coated well with the seasonings. Heat a large nonstick skillet with 3 Tbsp oil on medium-high heat. Add the chicken in segments leaving enough space between each piece to make sure they each develop a crust. Flip them over and let them sear on the other side. Once fully cooked through, remove from heat and set aside, continue cooking the remainder of the chicken.
- Once the chicken is all cooked, add in the onions and bell peppers with a bit of salt and another tsp of oil if your pan needs it. Let it cook till charred and still has a bit of crunch. Remove them from the pan. Cut the chicken into fajita strips and serve it with the cooked peppers and onions along with your selection from the serving suggestions. I love these with charred tortillas, hot salsa, avocados or guac, lots of fresh cilantro and a squeeze of lime juice. Sahtein & Enjoy!