Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add chicken strips and cook until browned on all sides, about 5-7 minutes.
3. Add bell peppers, onion, and garlic to the skillet and cook for an additional 5-7 minutes, or until vegetables are tender.
4. Add chili powder, cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
5. Reduce heat to low and let the mixture simmer for 2-3 minutes.
6. Warm the tortillas in the microwave or on a griddle.
7. Serve the chicken and vegetable mixture on the tortillas, and top with optional toppings as desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium-high heat for cooking chicken and vegetables
- Low heat for simmering spices
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, shrimp, or tofu
- Bell peppers and onion can be substituted with any other vegetables of your choice
Variations:
- Add sliced jalapenos or hot sauce for extra heat
- Use corn tortillas instead of flour tortillas for a gluten-free option
- Add black beans or corn to the chicken and vegetable mixture for added texture and flavor
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking
- Use tongs to easily flip and stir the chicken and vegetables in the skillet
- Warm the tortillas before serving for a softer texture
Storage instructions:
- Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and vegetable mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fajitas on a large platter with the tortillas on the side for guests to assemble their own.
- Garnish with fresh cilantro or chopped green onions for added color and flavor.
Pairings:
- Serve with a side of Mexican rice or refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Black bean and corn salad
Troubleshooting advice:
- If the chicken and vegetables are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Fajitas originated in Texas in the 1930s, and were traditionally made with skirt steak. Today, fajitas can be made with a variety of meats and vegetables.
Flavor profiles:
- The chicken and vegetables are seasoned with a blend of chili powder, cumin, and smoked paprika, giving them a smoky and slightly spicy flavor.
Serving suggestions:
- Serve with a cold beer or a margarita for a refreshing drink to complement the spicy flavors of the fajitas.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican