Chicken Fajitas


Ingredients

MARINADE:

  • ▢1/4 cup / 65 ml lime juice
  • ▢1/4 cup / 65 ml orange juice (Note 1 for subs)
  • ▢2 tbsp olive oil
  • ▢2 garlic cloves , minced
  • ▢1 tsp cumin powder
  • ▢1 tsp salt
  • ▢1/2 tsp black pepper

FAJITAS:

  • ▢700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
  • ▢2 tbsp olive oil
  • ▢3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
  • ▢1 large onion , halved and sliced thickly (brown, yellow, white or red)

TO SERVE:

  • ▢8– 12 small tortillas
  • ▢1 large avocado , halved and sliced
  • ▢Sour cream
  • ▢Fresh lime wedges

Instructions

  • Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
  • Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

VEGETABLES:

  • Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
  • Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.

CHICKEN:

  • Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
  • Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.

TO SERVE:

  • Warm tortillas using chosen method.
  • Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

Leave a Reply

Your email address will not be published.