Reviews Add Rating & Review 78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
Back to Chicken Fajitas All Reviews for Chicken Fajitas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Fajitas Recipe Summary Servings: 4
Ingredients For the Mojo de Ajo 1/4 cup extra-virgin olive oil 3 tablespoons minced garlic (4 to 6 cloves) 3 tablespoons fresh lime juice (from 2 limes) 1 teaspoon red-pepper flakes 1/2 teaspoon coarse salt For the Fajitas 1 tablespoon vegetable oil 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup) 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices Coarse salt and freshly ground pepper 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick 8 small flour tortillas (about 6 inches), warmed (instructions follow) Guacamole for Nachos, for serving Pico de Gallo, for serving Sour cream, for serving Shredded mild cheddar cheese, preferably longhorn, for serving
Cook’s Notes Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.
Gallery Chicken Fajitas
Recipe Summary Servings: 4
Gallery
Chicken Fajitas
Chicken Fajitas
Chicken Fajitas
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1/4 cup extra-virgin olive oil 3 tablespoons minced garlic (4 to 6 cloves) 3 tablespoons fresh lime juice (from 2 limes) 1 teaspoon red-pepper flakes 1/2 teaspoon coarse salt
1 tablespoon vegetable oil 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup) 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices Coarse salt and freshly ground pepper 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick 8 small flour tortillas (about 6 inches), warmed (instructions follow) Guacamole for Nachos, for serving Pico de Gallo, for serving Sour cream, for serving Shredded mild cheddar cheese, preferably longhorn, for serving
Directions
Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.
Make the fajitas: Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.
Cook’s Notes Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.
Cook’s Notes
Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.
Reviews
Add Rating & Review 78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
Reviews
Add Rating & Review 78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
Add Rating & Review
78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
78 Ratings 5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
5 star values: 16 4 star values: 25 3 star values: 23 2 star values: 12 1 star values: 2
All Reviews for Chicken Fajitas
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Fajitas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
