Chicken fajita recipe with bell pepper and onion

Fajitas are traditionally made using sliced ​​beef, and are classic Tex-Mex style, generally served alongside onions and peppers, then rolled in flour or a corn tortilla and accompanied by toppings such as guacamole, avocado slices, sour cream, salsa, and cheese, and re-fried. Bean.

While the term “fajita” is not known to have appeared in print until the early 1970s, the first culinary evidence for the dish dates back at least to the 1930s with roots in the Rio Grande Valley, on the border of Texas and Mexico. During cattle gathering operations, cows were regularly slaughtered to feed hands, and less desirable items were given to Mexican vaqueros (cowboys) as partial payment. These wounds included the likes of the skin, head, intestines, and skirt. By necessity, the fakiros ended up making good use of the skirt steak, and thus the fajitas (as they are now known) were born.

Due to the fact that a cow carcass only has four slats of a skirt, the tradition of skirt shui has remained excessively regional and somewhat obscure for years. During September 1969, the first commercial stand was set up to sell fajitas at a rustic celebration in Kyle, Texas, and the dish quickly became popular. Also in 1969, fajitas were introduced to the menu at the Round-Up Restaurant in Pharr, Texas, by Otilia Garza who added to the signature presentation plate that has been typical for more than 50 years. Later, in 1982, German-born chef George Weidmann put “sizzling fajitas” on the menu of the Hyatt Regency in Austin, and sales of fajitas propelled the restaurant to become the most profitable restaurant. Today, they are still a mainstay at Hyatt hotels.

With a boom in popularity in the American chain of restaurants, fajitas also became popular in the UK during the 1990s, thanks to Tex-Mex restaurant groups such as Chiquito and less-than-wonderful packet mixes becoming available in major supermarkets. However, the more popular fajitas are, the less likely they are to use skirt steaks, which still have a somewhat unpopular reputation in the UK. Alternatively, alternatives like shrimp, vegetable, and chicken fajitas are especially popular.

While the dish is traditionally made with skirt steak, this chicken fajitas recipe is easy to follow at home, requires very few ingredients (most are basic stocking pins) and is ready in just 35 minutes. While the thighs are the best large cut of chicken, this recipe calls for a combination of thigh and breast. You can buy the parts individually, or save money by buying a whole chicken and removing the breasts and thighs. You’ll also be left with a couple of drumsticks and wings for another recipe, plus the carcass that will provide the basis for large stock and soups. The chicken pieces are then seasoned with smoked paprika, cumin, cayenne pepper, a sprinkle of cinnamon and thyme (the perfect Mexican). They are then fried along with sliced ​​onions and peppers before being wrapped in tortillas along with optional fillings such as avocado, guacamole, sour cream, salsa, re-cooked beans, and cheese.

Chicken Fajitas

Take on a classic Tex-Mex

Preparation time: 15th Minutes

Cooking time: 20 Minutes

total time: 35 Minutes

a path: the Maine plate

dishes: Tex-Mex

keyword: Chicken Fajitas

stakes: 2 People

  • 4-6 Flour or corn tortilla
  • 2 Chicken thighs complexion and hollow
  • 2 chicken breast skin
  • 1 small brown onion
  • 1 small red onion
  • 1 Red pepper
  • 1 green pepper
  • 1 Tablespoon smoked red pepper
  • 2 Teaspoon ground cumin
  • 1 Teaspoon chili flakes I like ancho or arbol or pasilla
  • ½ Teaspoon ground cinnamon
  • 1 Teaspoon Wild thyme Use Mexican oregano, ideally
  • 2 Teaspoon Sugar
  • salt
  • Neutral cooking oil Such as vegetable oil or rapeseed oil
  • Optional toppings like sliced ​​avocado, guacamole, sour cream, salsa, cheese, or re-cooked beans
  • To start, cut chicken pieces into roughly equal sized strips and add to a large mixing bowl along with smoked paprika, ground cumin, cayenne pepper, cinnamon, dried oregano, and a generous pinch of salt. Mix well and then add a little cooking oil. Mix again and leave to marinate for 20-30 minutes.

  • While the chicken is marinating, roughly chop the onion, remove the pepper seeds and cut into strips.

  • Heat a cast iron skillet or large skillet until sizzling hot and add the onions. Cook for 2-3 minutes, stirring often, until lightly browned, then transfer to a large saucepan and continue to cook over low heat, stirring often.

  • Add the peppers, skin down, to the hot skillet and cook over high heat until the peel is blistered. This should take 2-3 minutes. Flip the peppers and continue cooking for a minute or two.

  • Add the pepper to the saucepan with the onion and add 2 teaspoons of sugar. Raise the heat and stir for a minute, until the sugar dissolves and the onions and peppers begin to caramelize. Add a little water to melt the pan and continue cooking over high heat until the water dissolves. Once melted, reduce the heat to its lowest level.

  • While the water is melting, add the chicken to the hot skillet and cook for 5-6 minutes over high heat, stirring only once or twice. To check the chicken is done, rip the thickest part of the thigh piece in half and if any part is still raw, until cooked through.

  • Once the chicken is almost cooked, return the peppers and onions to the skillet. Reduce the heat and continue cooking while the tortillas heat up.

  • In a separate skillet, heat the tortillas for 15-20 seconds on each side and then eat them as quickly as you can, filling the fajitas with the mixture of chicken, onions, peppers, and optional toppings such as avocado slices, guacamole, sour cream, sauce, cheese, or refried beans.

Related: How to prepare: Pork taco with “brown sauce” sauce

Leave a Comment

Your email address will not be published.