Chicken Fajita Especial Recipe
Make Chicken Fajita Especial Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fajita Chicken & Marinade
Vegetable Sauté
Toppings & Assembly
Method
Fajita Chicken & Marinade
- 1
Prepare and Marinate Chicken
Slice the chicken breasts horizontally into 1/4–1/2-inch strips against the grain for tenderness. In a medium bowl, whisk together lime juice, 2 tbsp olive oil, soy sauce, cumin, paprika, smoked paprika, chili powder, minced garlic, honey, 1 tsp kosher salt and 1/2 tsp black pepper. Add the sliced chicken and toss until well coated. Cover and refrigerate for at least 20 minutes and up to 4 hours (30–60 minutes is ideal).
- 2
Cook the Chicken
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a thin drizzle of oil if the pan is dry. Add the marinated chicken in a single layer (work in two batches if needed to avoid crowding). Cook, undisturbed, for 2 minutes to get color, then stir and continue cooking until cooked through and lightly charred, about 4–5 minutes total per batch (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
Vegetable Sauté
- 3
Sauté Peppers & Onions
In the same skillet used for the chicken, reduce heat to medium and add 1 tbsp olive oil. Add the sliced onions and cook 2 minutes until beginning to soften. Add the red and yellow bell pepper strips, 1/2 tsp salt and 1/4 tsp black pepper. Increase heat slightly to medium-high and sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. If using in batches, scrape up any browned bits from the pan and return chicken to heat briefly to rewarm and mix flavors.
- 4
Toppings & Assembly
- 5
Warm Tortillas
Warm the flour tortillas: heat individually for 15–20 seconds per side in a dry skillet over medium heat or wrap stack in foil and warm in a 300°F (150°C) oven for 8–10 minutes.
- 6
Assemble Fajitas
Lay a warm tortilla on a plate. Spoon about 4–5 oz (a generous 1/2 cup) of the chicken and pepper mixture down the center. Top with a sprinkle of shredded cheese (about 2 tbsp), a dollop of sour cream (about 1 tbsp), a few slices of avocado, a pinch of chopped cilantro, and a few pickled jalapeño slices to taste. Serve with lime wedges alongside for squeezing.
- 7
Serve
Serve immediately while hot, letting diners fold or roll the tortillas. Leftover chicken and vegetables keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.