Chicken Fajitas Recipe (Easy Mexican Chicken Fajitas) | The Frugal Chef
Easy chicken fajitas for dinner today! This is a remake of my chicken fajitas recipe video of 2009. It is easy and really quite delish! You will have to marinate the chicken for this recipe for a minimum os six hours. If you plan ahead you can do it overnight and the following day you will be able to make your fajitas pretty fast.
We are also going to make a salsa for these. This is optional but I highly recommend it. Of course, you can use any salsa of your choice. Enjoy this recipe guys!
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Mexican Chicken Fajita Recipe
2 chicken breasts — butterflied and then cut into long strips
FOR THE MARINADE:
1/4 cup oil
1 lime - juiced
2 scallions — trimmed and cut into pieces
2 serrano peppers —quartered (you can use jalapeño) - optional
a handful of cilantro with the stems — chopped
2 garlic cloves — coarsely chopped
Salt (generous amount)
Mix all the ingredients in a bowl.
Place the chicken strips in a ziplock bag. Add the marinade. Massage it well through the bag, making sure all the chicken gets coated.
Flatten the chicken in the bag and remove the air. Seal and place in the refrigerator overnight or for a minimum of 6 hours.
FOR THE SALSA:
4 large or 6 small Roma tomatoes
2 jalapeños — stem removed
2 garlic cloves — unpeeled
1/4 cup water
chopped cilantro
Salt
Place the tomatoes, jalapeños and garlic in a pot. Add the water. Cover theft and cook for about 5 minutes. We are looking for the tomatoes to release their juice and sweat a bit. We are not cooking them fully.
Place the tomatoes and jalapeños in a blender. Peel the garlic and add it as well. Add half of the rendered liquid. Add salt and blend until smooth.
If you do not have a high powered blander, strain the salsa to get rid of tomato and jalapeño peel. Mix in the cilantro and set aside. You can enjoy this salsa at room temperature, warm or cold.
FOR THE FAJITAS:
16 corn tortillas
one large yellow or white onion — sliced into thick slices
1 green bell pepper — sliced into strips
1/2 a large red bell pepper — sliced into strips
Marinated chicken
1 small tomato — finely chopped
Sour cream, salsa and mashed avocado for serving
Salt & Pepper
Heat a skillet and add the onion and bell peppers. Add salt and pepper. Cook for about 7 minutes, on high heat, until the vegetables are softened and browned a bit. Remove to a plate.
Add the chicken to the skillet. Use a spoon to remove the large pieces of garlic, serrano and scallion. Add salt and pepper. Cook until the chicken is completely cooked through and slightly browned. Discard any rendered liquid so that you can brown the meat.
Return the cooked onion and peppers to the skillet and mix in with the chicken. Add the tomatoes and mix in well. Cook for a few minutes.
Heat the tortillas. I wrap them in foil and place them in an oven at 300F (149 C) but you can heat them on a dry skillet.
Double up the tortillas and place a heap of chicken and vegetables in the middle.
Serve with avocado, sour cream and salsa on the side. Enjoy!
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Music courtesy of YouTube - Sunset Dream by Cheel
How to make Chicken Fajitas Recipe - Super Easy Tex Mex - Chicken Fajitas
How to make Chicken Fajitas Recipe - Super Easy Tex mex
A fajita Tex-Mex cuisine is any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, lamb, salmon, and all other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. The northern Mexican variant of the dish name is Arrachera.As part of the HOW TO COOK GREAT NETWORK -
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers.
STOP EATING Plain Chicken & Rice! Try this High Protein Chicken Fajita! #recipe #foodie #fitness
There's no reason to be eating plain Chicken & Rice! This One Pan Chicken Fajita Rice is a game changer for meal prep!
Macros per serving (4 Total)
401 Calories
39g Protein
39g Carbs
9g Fat
Ingredients
For the Chicken
2 Chicken Breasts cut into thin fillets (Approx 150g each fillet - 4 total pieces)
1 tbsp Oregano
1 tbsp Garlic Powder
2 tsp Cumin
1 tbsp Smoked Paprika or Regular Paprika
1 tsp Salt & Pepper
1/2 Lemon Juice
2 tsp Olive Oil
For the Rice
200g Uncooked Basmati Rice (Approx. 520g Cooked Rice - 130g per serving)
400-420ml Water
1 tsp Salt, Paprika, Cumin, Garlic Powder, Turmeric
1/2 Medium Red & White Onion Sliced
1/2 Red Bell Pepper Sliced
1/2 Green Bell Pepper Sliced
For the Green Sauce (You will use a smaller amount per serving)
150g Fat Free Greek Yogurt (Brand: Milbona)
50g Light Mayo (Brand: Hellmans)
4 Garlic Cloves
Big Handful of Coriander/Cilantro
1/2 tsp Salt & Pepper
1/4 Lemon Juice
Important Cooking Notes
Make sure you season the chicken on both sides. Cook on medium low heat for 3-4 mins each side till you get a good crust
When cooking the rice, toast with the veggies and spices before adding water
Bring the rice to a light bubble then cover and simmer till fully cooked, about 8-10 mins
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#fajitas #chicken #healthyrecipes #healthymeals #highprotein #lowcalorie #lowcaloriemeals #foodie #mealprep #easyrecipes #quickrecipes #eathealthy #healthyeating #weightloss #fatloss
How to Make the BEST Cheesy Chicken Fajita Quesadillas | Under 30 Minutes
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best CHICKEN FAJITA QUESADILLAS, fajitas is my kids ultimate favorite dish! We really have them once a week, they love it as much as I do, from tacos, burritos, to quesadillas however you have them its guaranteed that everyone will love it, and the best part is that its done in under 30 minutes!!!! Perfect for all my busy mommy’s and dads. Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Original video ????????
Try my tacos de alambre????????
Tip: enjoy add chile serranos to spice it up!!! If you dont have time to marinade, dont worry just let the chicken sit while the veggies are getting cooked!
Ingredients:
2 lbs chicken
Flour tortillas , my fave are from tortilla land( they don’t smell like feet)
Queso Oaxaca or your favorite melting cheese
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 white onion
My Fajita marinade:
2 tsp New Mexico chile powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic salt
1 tsp paprika
1 tsp black pepper
Salt I used 1 1/2 tsp
Juice of 1 lime or 2 tbsp
2 tbsp olive oil
Chopped cilantro
2 mined garlic cloves
1 serving of love ????
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Recipes in Spanish :
CHICKEN FAJITAS | EASY Mexican recipe + best homemade seasoning
This Chicken Fajitas recipe really brings the taste of Mexico home easily. I will show you how to make the best homemade Chicken Fajitas seasoning powder and then cook the most amazing Chicken Fajitas. By using this seasoning mix and cooking it a little longer gives this Chicken Fajitas the smokey flavour we all like.
#chickenfajitas #fajitas #fajitasseasoning
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Ingredients
Chicken breast thin sliced
Oil
Pinch of salt
Red and yellow pepper sliced
Onion sliced
Garlic – optional
Tortillas
Sour cream
Guacamole
Pico de Galo
Seasoning powder
1 tbsp cornstarch
1 tsp chili powder
1 tsp salt – or to taste
1 tsp paprika
1 tsp sugar
½ tsp garlic powder
½ tsp onion powder
1 tsp cumin powder
½ tsp black pepper
½ tsp dried oregano
NOTE: On the video I made a large quantity – this recipe can be scaled easily.
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Bensound
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Editing software Davinici Resolve
Sizzling Skillet Chicken Fajitas
Enjoy sizzling chicken fajitas, made in one skillet in just 30 minutes! Fajitas are always an easy weeknight dinner the whole family will love.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
FAJITA SEASONING MIX:
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
CHICKEN FAJITAS:
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 large bell peppers, sliced (multiple colors preferred)
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 1/4 cup lime juice (about 2 limes)
• 12 small flour tortillas, for serving
✅Instructions
00:00:16 - How to make fajita seasoning
00:00:36 - How to slice bell peppers for fajitas
00:00:55 - How to slice onions for fajitas
00:01:00 - How to cook chicken for fajitas
00:01:54 - How to saute vegetables for fajitas
00:02:44 - How to serve fajitas
1️⃣ In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Season both sides chicken breasts with half of the seasoning mixture, reserving the other half for later.
2️⃣ Heat a large skillet over medium-high heat. Add in 1 tablespoon of olive oil. Cook the chicken in the skillet for 5 to 7 minutes per side, until chicken is fully cooked through and reaches an internal temperature of 165 degrees F.
3️⃣ Remove the chicken breasts from the pan and set aside to rest.
4️⃣ Add remaining 1 tablespoon of olive oil to the skillet, let heat for a minute, and then add in your sliced bell peppers and onion. Saute until the vegetables are tender crisp, 5 to 7 minutes
5️⃣ During the last two minutes of cooking add in the remaining half of your seasoning mix and the minced garlic. Cook an additional 1 to 2 minutes.
6️⃣ Slice the chicken breasts into long strips and return them to the skillet with the vegetables.
7️⃣ Drizzle with lime juice and toss together. Serve on a warm tortilla. Serve plain or top with sour cream, cilantro, guacamole, or salsa.
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