Chicken Fajitas Recipe

slice and marinate

Slice chicken breasts thinly across the grain into 1/4-1/2 inch strips. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (from 2 cloves), chili powder, cumin, smoked paprika, 3 tsp kosher salt and 1/2 tsp black pepper. Add chicken, toss to coat, and let marinate 15-30 minutes at room temperature or up to 2 hours refrigerated.

cook chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil if needed. Add marinated chicken in a single layer (work in batches if necessary). Sear without moving for 1-2 minutes, then stir and cook until cooked through and edges are slightly charred, about 4-6 minutes total per batch. Remove to a plate and keep warm.

slice vegetables

While chicken marinates, slice onion into 1/4-inch strips and core & seed bell peppers, then slice into similar 1/4-inch strips.

sauté

In the same skillet over medium-high heat add 1 tbs olive oil. Add sliced onions and peppers and cook, stirring occasionally, until softened and charred at edges, about 6-8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Push veggies to the side and return cooked chicken to skillet to rewarm and mingle for 1-2 minutes. Transfer mixture to a warm serving platter.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan heat 1 tbs butter or oil over medium heat. Add rinsed rice and toast, stirring, for 1 minute. Add 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Dice 2 tomatoes and roughly chop 1/4 cup red onion. Finely mince 1/2 small jalapeño (remove seeds for milder). Chop 2 tbs cilantro. Combine tomatoes, onion, jalapeño, cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir and let sit 10 minutes to meld flavors.

Warm refried beans in a small saucepan over low heat, stirring occasionally (add a splash of water if too thick). Warm tortillas in a dry skillet 20-30 seconds per side or wrapped in foil in a 300°F/150°C oven for 10 minutes. Arrange shredded lettuce, cheese, sour cream and lime wedges in serving bowls.

To serve: On a platter or build individual fajitas — spoon a little rice and refried beans onto a warm tortilla, add a portion of chicken and peppers, top with pico de gallo, shredded lettuce, cheese and a dollop of sour cream. Squeeze lime over and serve immediately.