Amigos Mexican Restaurant Recipe

Slice and marinade

Trim any visible fat from the chicken breasts and slice them thinly across the grain into 1/4-inch strips (this yields about 1.25 lbs after trimming). Place the chicken strips in a bowl or resealable bag. Add 2 tablespoons olive oil, 2 tablespoons fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Toss thoroughly to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours for deeper flavor.

Cook the chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil (or olive oil) and swirl to coat. Add the marinated chicken in a single layer, leaving space so the strips sear rather than steam. Cook undisturbed for 2-3 minutes to get a good sear, then stir and continue cooking 2-3 more minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and lightly browned. Remove the chicken to a warm plate and tent with foil.

Slice vegetables

While chicken rests, slice the onion into thin wedges and cut the bell peppers into 1/4-inch strips. Keep the pieces relatively uniform so they cook evenly.

Cook vegetables

Return the same skillet to medium-high heat and add 1 tablespoon vegetable oil if the pan is dry. Add the sliced onion and bell peppers. Sprinkle a pinch of salt and toss. Cook, stirring occasionally, 5-7 minutes until the vegetables are softened but still have some bite and have light charred edges. Lower heat if they brown too quickly.

Combine chicken and vegetables

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook 1-2 minutes more to meld flavors and warm through. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice. Stir in chopped cilantro just before serving.

Warm the flour tortillas by stacking them and wrapping in a clean kitchen towel, then microwaving 30-45 seconds, or warming individually in a dry skillet for 20-30 seconds per side until pliable.

Set out warmed tortillas and spoonfuls of the chicken and vegetable mixture down the center of each. Offer sour cream, shredded cheese, salsa, pickled jalapeños, and lime wedges so diners can build their own fajitas. Serve immediately.

Leftovers: store chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through; add a splash of water or broth if dry.