Chicken Fajitas are my favorite Mexican dish. Part of the reason for this is that I do not know a lot of Mexican dishes 😉 and I have never actually been to Mexico. My first introduction to chicken fajitas was in Marblehead, MA, USA, in the summer of 1997. I was visiting an American friend and this is what we had for dinner one night while I was there. I don’t remember exactly how it was prepared, but I do remember I thought they were absolutely delicious. I’ve been making them myself ever since, and it is one of the very few dishes for which so far I have ‘resorted to’ buying store-bought components (salsa and flour tortillas).
Chicken fajitas are chicken, bell pepper, and onion, wrapped in a flour tortilla with a spicy salsa and grated cheese. The last two posts have been about making the flour tortillas and salsa from scratch. This post is the last of the trilogy, in which I show you how I prepared the fajitas.
Chicken fajitas are often made with chicken breast, but as usual I like chicken thighs better because they are more juicy and have more flavor. The meat is often marinated using beer, white wine, or water. I prefer to use oil instead because it will make it a lot easier to brown the chicken (as it would otherwise release a lot of the liquid that was absorbed when you try to brown it). I like to use smoked paprika in the spice mix because it gives the meat a smoky flavor without actually having to build a charcoal fire. Fajitas are often served with sides like guacamole, sour cream, or refried black beans, but I like to keep things simple. (Well as simple as you can when you make everything from scratch…)
If you’ve never had chicken fajitas, please give them a try. Even with store-bought salsa and flour tortillas they are pretty great, and very easy to make. If you don’t like it too spicy, buy a mild salsa (or make your own and go easy on the chile peppers).
225 grams (.5 lb) boneless and skinless chicken thighs (or chicken breast)
2 bell peppers, preferably different colors
1 large onion
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground coriander
4 Tbsp olive oil
250 ml (1 cup) salsa
Slice the onion into rings and the bell peppers into strips. Heat the remaining 2 Tbsp olive oil in a frying pan. Add the onions. It is easier to break up a slice of onion into individual rings when it has been cooking for a minute or so.
Fajitas are most commonly enjoyed with beer. Since I don’t drink beer, I’m providing a wine pairing anyway. I like fajitas with a crisp fruity white like a sauvignon blanc from New Zealand that goes well with the spiciness, or a dry rosé that goes well with the tomatoes and the bell peppers. A red option is a zweigelt from Austria. Its spiciness goes well with the spiciness of the salsa.