Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 orange bell pepper, cut into thin strips
- 1 onion, cut into thin strips
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 8 small flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken strips, bell peppers, onion, garlic, chili powder, cumin, and paprika to the skillet. Season with salt and pepper, to taste.
3. Cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.
4. Warm the tortillas in the microwave or in a dry skillet over medium heat.
5. Serve the chicken and vegetables in the warm tortillas with desired toppings.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 8 small tortillas
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 28g
Protein: 16g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Bell peppers: any combination of colors
- Onion: shallots or leeks
- Chili powder: cayenne pepper
- Ground cumin: ground coriander
- Paprika: smoked paprika
Variations:
- Add other vegetables such as mushrooms, zucchini, or squash
- Substitute chicken with steak, shrimp, or tofu
- Add other spices such as oregano, garlic powder, or onion powder
Tips and Tricks:
- For extra flavor, marinate the chicken in a mixture of olive oil, lime juice, garlic, chili powder, and cumin for at least 30 minutes before cooking.
- For a spicier version, add a pinch of cayenne pepper or a diced jalapeno pepper to the skillet.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the chicken fajitas in a large platter with the tortillas on the side.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
- Sliced avocado
- Sliced limes
Pairings:
- Refried beans
- Mexican rice
- Corn
Suggested Side Dishes:
- Guacamole
- Pico de gallo
- Salsa
Troubleshooting Advice:
- If the chicken is not cooking through, cover the skillet with a lid and cook for an additional few minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Fajitas originated in Mexico in the early 20th century and were traditionally made with skirt steak.
Flavor Profiles:
The chicken fajitas are savory and slightly spicy with a hint of smokiness from the paprika.
Serving Suggestions:
Serve the chicken fajitas with warm tortillas, shredded cheese, sour cream, guacamole, and salsa.
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Region: Mexican