Want a tasty, easy-to-make meal to share with that special someone? Look no further than Chicken Fajitas for Two!
Fajitas were invented in Texas around the late 1930s or early 1940s. They were created by Mexican ranch workers that were living in West Texas, along the Texas/Mexico border. The ranch workers were given the tougher, less desirable parts of the cow as part of their wages. They learned how to best cook this tough cut of beef, now known as a skirt steak. In Spanish, the word fajita comes from the word “faja” that translates to the word “belt” in English. Fajitas were traditionally made with grilled skirt steak, but now fajitas can be made with many proteins like chicken or pork.
I love chicken fajitas. When my husband and I were in our first house together we were within walking distance of a lovely family-owned Texas/Mexican (Tex-Mex) restaurant. We loved going there and would sit out on the patio. I would drink a Pink Cadillac Margarita, and neighbors and old family friends would always stop by our table to say hello. We loved the friendly atmosphere, the staff, and of course the food. The menu was full of delicious specials using ingredients from local farms, and they liked to keep the food flavorful and exciting. My usual order was always their chicken fajitas. The fajitas were succulent, tender, and juicy. I feel that with all my experimentation I have created a fajita recipe similar to the one from that favorite restaurant. Please enjoy!
Chicken Fajitas for Two Recipe
Yields 2 servings
Prep Time 10 minutes Inactive Time 30 minutes to 4 hours Cook Time 15 minutes
Beer Pairing Suggestion: Pilsner
1 pound chicken breasts, sliced into 1/2 inch pieces
1/4 red onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons lime juice
2 tablespoons vegetable oil
1/8 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon dried chili pepper flakes
1 teaspoon chili sauce
Garnish: Chopped cilantro
To Serve: Tortillas, jalapenos, avocado chili sauce, and lime wedges.
In a medium bowl, mix together all the marinade ingredients and toss in the chicken pieces. Marinate for at least 30 minutes. 4 hours of marination is ideal for tenderness.
Heat a skillet or cast iron pan to medium with some vegetable oil. Toss in the red onion. Cook for 4 minutes.
Throw in the bell peppers into the skillet. Continue to cook for 5 minutes until softened. Place onions and bell peppers onto serving platter.
Heat more oil in the skillet to medium. Saute the chicken until fully cooked and browned, about 6 minutes. Place chicken onto serving platter with onions and bell peppers. Garnish with cilantro.
Serve hot with tortillas, jalapenos, avocado chili sauce, and lime wedges. This dish goes well with rice and beans.
Substitution: Pork also works well with this marinade!
DID YOU MAKE THIS DISH?
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