Chicken Fajitas

Just as good as your favorite mexican restaurant

***Serves 2-3



Fajita Seasoning Ingredients:

Accoutrement ingredients:

Mexican Rice Ingredients:


1st prep all the ingredients, make the accoutrements, and have them ready to go. 

(NOTE: I did not write how to make the guacamole and pico de gallo since the recipe would be too long. If you want a written recipe for them, please reach out to me).

In a small bowl combine all the fajita seasoning ingredients and set aside.

For the Mexican rice, in a medium size pot on medium heat, add the vegetable oil and the diced onion. Sauté till translucent then add the cumin, oregano, garlic, and season with salt and pepper. Continue to sauté for 1 minute or until the garlic is fragrant then add the rice. Toast the rice for 3-5 minutes then add the tomato sauce and diced tomatoes. Bring to a simmer. Add the water, chicken bouillon and turmeric. Stir everything together, cover with a lid and reduce the heat to low. Let simmer for 20 minutes or until the water is absorbed and the rice is cooked. Let rest for 5 minutes then fluff the rice with a fork. Set the rice aside and keep warm until you are ready to serve. 

Next in a smoking hot cast iron pan or flat top on high heat. Add some vegetable oil and the chicken (Note: make sure not to overcrowd the pan, cook in batches if you need to so the fajitas do not steam and get soggy). Season the chicken with salt, pepper, and some fajita seasoning. Cook the chicken till they are about 50% of the way cooked, then add the onions and peppers. Season with more salt, pepper, and fajita seasoning. Cook the peppers and onions until they begin to soften adding more oil if needed. Next add the tomatoes and minced garlic. Continue to cook for 2 minutes and once the chicken is cooked through it’s done. 

Serve the fajitas while hot with the accoutrements and tortillas 


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