These easy, 100% homemade chicken fajitas are a great Friday night meal (with a pitcher of margaritas to share, of course!) and great for feeding a crowd!
- 1 Large Chicken Breast
- Juice 1/2 Lime
- 1 tsp Chili Powder
- 1/4 tsp Cumin
- 1/2 tsp Light Olive or Vegetable Oil, plus extra for frying
- 1/4 tsp Cayenne Pepper (it is this, not the chili powder so much that give this spice mix its kick, so if you prefer less spice, add only a pinch of this instead of the full amount)
- 1/4 tsp Dried Oregano
- 1 White Onion
- 1 Red Pepper
- Combine the spices, oregano, olive oil, lime juice and a pinch of salt in a small bowl. Slice the chicken into small bite sized strips and add to the bowl. Mix well so all the chicken is covered in spice marinade. Cover with cling film and leave in the fridge for at least an hour to marinate. This can be done in advance, for example before you leave for class in the morning so your dinner will be relatively quick to put together in the evening after a long day even if you are multiplying the recipe up a couple of times to feed a lot of friends.
- When you are ready to cook, slice your onion very thin wedge style, about a centimetre each in thickness. Slice the red pepper into salad style strips.
- Add a little oil to a large pan and over a medium to high heat fry the onions and the peppers together for a few minutes until the onions are almost soft and have a bit of colour. Now, as anyone who follows me on Instagram will know my fajitas happen in a Wok. While when you are cooking the usually proportion of ingredients for this recipe for the two of you everything will fit into most big saucepans, once you quantities start to get a bit bigger most of us don’t have a (preferably non stick) pan big enough for the operation except for our Woks. Ever since my Dad figured out this was the only way we would be serving up fajitas for all three of us when we first started making them, now even if there are bigger and better pans on hand, when making fajitas I will always reach for my Wok; it works really well!
- Add the chicken and any of its juices out of the marinade bowl and cook on a high heat for about 6 to 10 minutes until all the chicken is cooked and white all through. The exact timing will really depend on how thick you cooked your chicken pieces.
- Serve still in the pan to keep the chicken and vegetables warm, with warmed tortillas and everything in small bowls so people can help themselves. Coronas with lime wedges or homemade frozen margaritas recommended.