Everyday Kitchen

Mexican · Dinner

Chicken fajitas

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sear chicken, peppers and onion in a wide pan. Serve the hot filling with warm tortillas and lime.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of chicken fajitas
Representative photograph of chicken fajitas. This photograph is not a result of testing this draft. Photo credit and licence
0 of 4 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Vegetables

Serving

Equipment

Wide pan; bowls; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Season · About 5 min

  1. Mix 600 g chicken breast, sliced, 20 ml lime juice, 1 tsp ground cumin, 1 tsp paprika, ¾ tsp salt. Keep it cold while preparing vegetables. Do not wash raw chicken.

Sear · About 10 min

  1. Heat half of 25 ml neutral oil. Cook chicken in two batches for 6–8 minutes each; transfer to a clean plate.

    Check: The thickest pieces reach 74°C / 165°F.

Cook vegetables · About 8 min

  1. Heat remaining 25 ml neutral oil; stir-fry 300 g bell peppers, sliced and 180 g onion, sliced for 6–8 minutes. Return chicken; toss for 1 minute.

    Check: Peppers soften while retaining some bite.

Serve · About 3 min

  1. Warm 8 tortillas in a dry pan. Serve filling with 80 g sour cream; assemble at the table.

Tips

  • Use a hot pan and avoid crowding it.
  • Cut onion and peppers to similar widths.

Substitutions

  • Use thighs instead of breast and check doneness.
  • Use plain yogurt instead of sour cream.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Slice vegetables the evening before.
  • Mix chicken seasoning ahead and refrigerate.

FAQ

Can I make it very mild?

This draft has no hot chili; choose sweet paprika.

Why is the filling watery?

Crowding the pan causes steaming. Cook in smaller batches.

Can I omit sour cream?

Yes. The filling remains moist without it.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes