Sizzling Chicken Fajita

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4 - 6

Mexican fajitas are quick to prepare, making them perfect for a weekday dinner when you want to treat your family to something special even after work. Strips of chicken breast are marinated in lime juice and spices for a few minutes, then quickly fried with onions and bell peppers. Each piece should be golden brown, so be careful not to overcrowd the pan. It's best to cook in batches. Serve piping hot with tortillas, salsa, grated cheese, and herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

1.3 kg chicken breast, cut into strips
1/4 cup olive oil
2 tablespoons lime juice
2 tablespoons ground ancho pepper
2 tbsp. l. ground cumin
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp coarse salt
Freshly ground black pepper

Vegetables

1 package (400 g) frozen sweet pepper and onion mix, thawed
Zest of 1 lime
0.33 l pilsner

Innings

Warm wheat tortillas
Thin slices of avocado
Lime wedges
Fresh coriander leaves
Green and red salsa
Sliced fresh tomato
Grated cheese

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Chicken:

In a large zip-lock plastic bag, combine the chicken, garlic, lime juice, chili pepper, cumin, onion powder, garlic powder, salt, and a few grinds of black pepper. Seal the bag, gently massage to combine, and let it sit at room temperature for 15 minutes.
Vegetables:

In a large bowl, combine the peppers and onion with the lime zest. Season with salt and pepper, toss, and set aside.

Heat a large seasoned cast-iron skillet over medium-high heat. Add the chicken straight from the marinade and spread it out so it doesn't steam. You may need to fry it in batches; if necessary, transfer the finished stuffing to a bowl.
Fry until lightly golden brown, 4-5 minutes. Once a batch is done, try moving it into a mound on a cooler side of the pan while you fry the rest. Once you're done with the chicken, fry the vegetables in the same manner. Lightly drizzle with enough beer to create steam, stirring the chicken and vegetables to heat through. Finish off any remaining beer. Serve with tortillas, avocado, lime wedges, cilantro, salsa, sliced tomatoes, and grated cheese.

Categories:

recipe / Simple and quick recipes / Easy Chicken Recipes / Dinner / Main courses / Vegetables and mushrooms / Bird / Fast food / Tortilla Dishes / / Mexican cuisine / Sunny Anderson

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