Chicken Fajitas

Name: Chicken Fajitas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice; 2 fillets skinless chicken breast fillets, preferably organic; 8 servings Hot chili sauce, to serve, optional; 198 grams corn niblets, drained (or 2/3 cup drained canned corn); 118 milliliters sour cream or creme fraiche; 8 soft flour tortillas; 79 milliliters chopped fresh cilantro leaves; 1 Tbsp garlic flavored oil, plus 2 teaspoons; 1 teaspoon ground cumin; 0 heads iceberg lettuce, shredded; 1 teaspoon kosher salt or 1/2 teaspoon table salt; 2 Tbsps lime juice; 237 milliliters grated Cheddar or Monterey Jack cheese; 2 Tbsps peanut oil or regular olive oil; 2 onions, peeled, halved and cut into thin half-moons; 1 orange bell pepper, cored and seeded, cut into strips; 1 teaspoon dried Mexican oregano, or regular oregano; 1 red bell pepper, cored and seeded, cut into strips; 1 teaspoons sugar; 1 yellow bell pepper, cored and seeded, cut into strips

Chicken Fajitas might be just the Mexican recipe you are searching for. One serving contains 317 calories, 9g of protein, and 19g of fat. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have bell pepper, cilantro leaves, chili sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.

Ingredients you will need

Bell Pepper

Whole Chicken

Equipment you will use

Kitchen Scissors

Bowl

Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.

Ingredients you will need

Bell Pepper

Lime Juice

Tortilla

Whole Chicken

Oregano

Garlic

Onion

Cumin

Sugar

Salt

Cooking Oil

Equipment you will use

Oven

Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.

Ingredients you will need

Olive Oil

Peanuts

Onion

Equipment you will use

Frying Pan

Wok

Spread the tortillas out on a cookie sheet and put it in the oven to warm.

Ingredients you will need

Tortilla

Spread

Equipment you will use

Baking Sheet

Oven

Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.

Ingredients you will need

Bell Pepper

Peppers

Onion

Equipment you will use

Bowl

Frying Pan

Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.

Ingredients you will need

Bell Pepper

Marinade

Whole Chicken

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.

Ingredients you will need

Wrap

Whole Chicken

Equipment you will use

Oven

The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate.

Ingredients you will need

Bell Pepper

Whole Chicken

Oregano

Garlic

Cumin

Onion

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Add the lime juice and salt just before cooking.

Ingredients you will need

Lime Juice

Salt

Equipment

Ingredients

Servings:

1large

avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice 2fillets

skinless chicken breast fillets, preferably organic 8servings

Hot chili sauce, to serve, optional 198grams

corn niblets, drained (or 2/3 cup drained canned corn)118milliliters

sour cream or creme fraiche 8

soft flour tortillas 79milliliters

chopped fresh cilantro leaves 1Tbsp

garlic flavored oil, plus 2 teaspoons 1teaspoon

ground cumin 0heads

iceberg lettuce, shredded 1teaspoon

kosher salt or 1/2 teaspoon table salt 2Tbsps

lime juice 237milliliters

grated Cheddar or Monterey Jack cheese 2Tbsps

peanut oil or regular olive oil 2

onions, peeled, halved and cut into thin half-moons 1

orange bell pepper, cored and seeded, cut into strips 1teaspoon

dried Mexican oregano, or regular oregano 1

red bell pepper, cored and seeded, cut into strips 1teaspoons

sugar 1

yellow bell pepper, cored and seeded, cut into strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try SeaGlass rosé of Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.

SeaGlass Rose of Pinot Noir

A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.