Fully Loaded Chicken Fajitas
 
Prep time
Cook time
Total time
 
The chicken fajita recipe is pretty close to authentic and it tastes so good! The fixings really make this meal pop! Make your fajita simple or as jam packed as you like... it taste's great!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6 to 10 fajitas
Ingredients
  • Chicken Ingredients
  • 2 pounds boneless, skinless chicken thighs (chicken breast is fine as well)
  • ¼ cup lime juice (about 2 limes)
  • 2 tbs olive oil + 2 tbs for cooking in the pan
  • 2 tsp chili powder
  • 1½ tsp dried thyme
  • 1½ tsp salt
  • ½ tsp freshly ground pepper
  • ½ tsp smoked paprika
  • 2 garlic cloves minced
  • ¼ tsp hot sauce (or more if you like it hot)
  • 1 small cooking onion thinly diced
  • 2 tbs olive oil
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 2 tbs olive oil
  • ¼ cup white wine
  • 10 flour Tortillas for fajitas
  • Fixings/Sides (as much or as little as you like)
  • Guacamole (click to see recipe)
  • Pico de Gallo (click to see recipe)
  • Sautéed onions
  • Sautéed peppers
  • Black beans (can, drained and rinsed)
  • Medium cheddar cheese shredded
  • Sour cream
  • Jalalpenos Seeded and chopped
  • Your favourite hot sauce
  • Green leaf lettuce cut en chiffonade (stacked and cut very thin)
  • Lime wedges
Instructions
  1. Slice chicken thighs into thin strips and place in a medium bowl.
  2. Add remaining ingredients for chicken.
  3. Mix the chicken well to incorporate and place in fridge for 2 hours or more.
  4. Heat a large pan on the stove to medium high.
  5. When the pan is hot, put in 2 tbs of olive oil to heat.
  6. Place the onions and spread them around.
  7. Let the onions sauté (cook) until the onions are translucent.
  8. Remove the onions from the pan.
  9. Add 2 tbs of olive oil and let heat.
  10. Place the diced peppers and spread them around.
  11. After about 2 minutes, add the white wine to deglaze.
  12. Let them cook until they become soft.
  13. Remove the peppers from the pan.
  14. Add 2 tbs of olive oil and let heat to high.
  15. Once the pan is hot, place the chicken in the pan and separate all the pieces to create one layer.
  16. Cook for about 5 minutes and turn the pieces to cook on the other side.
  17. Cook for an additional 5 minutes.
  18. Check that the largest pieces are fully cooked through by cutting one piece in the middle to check.
  19. Heat oven to 250 and wrap tortillas in foil. Set on rack to warm for about 10 minutes.
  20. Set the table will all the fixings and the chicken.
  21. Bring out the warm tortillas.
  22. Eat immediately... piled with your favourite fixings. Enjoy!
Recipe by Photos & Food at https://www.photosandfood.ca/2015/08/02/fully-loaded-chicken-fajitas/