These chicken fajitas are so good I had to make them again just a week after I made them the first time! You can use boneless skinless chicken thighs or breasts. They’re best if you give them an hour or so to marinate a bit in the lime juice. The original recipe calls for using 4 dried chiles de arbos in the marinade but I don’t have any. The first time I threw in a different kind of dried pepper, one I grew. The second time I thew in a few slices of jarred jalapeno slices. The recipe comes from The Homesick Texan’s Family Table. We had the leftovers for several lunches and they were quite a treat.
The first time I made these I only had a red pepper. The second time I used both red and green peppers. They’re delicious both ways so use whatever you’ve got around! If you like a smoky paprika style fajitas, try these Jamie Oliver fajitas as well.
Chicken Fajitas Texan Style
- 1/4 cup lime juice
- 1/4 cup oil
- 1 Tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 6 cloves of garlic, roughly chopped
- 1 teaspoon ground cumin
- 4 dried chiles de arbol, stems removed OR 1 fresh jalapeno or other dried chiles
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs or breasts
- 2 Tablespoons oil
- 2 bell peppers sliced into thin strips
- 1 onion, sliced about the same width as the peppers
- more garlic if you’d like
- salt to taste
- shredded cheese
- sour cream
- Mix the marinade ingredients together in a blender or food processor until they are smooth. Put the chicken in a zip-lock bag or dish and pour the marinade over. Put in the refrigerator and marinate 1-2 hours.
- Pull the chicken out of the refrigerator when you’re ready to start slicing up the peppers and chopping the extra garlic, if you’re using it.
- Heat 1 Tablespoon of the oil in a skillet and cook the chicken until done, about 5 minutes per side, covered.
- Remove the chicken to a plate and over with foil and let rest while you cook the peppers.
- Heat another tablespoon of oil in the same skillet and cook the peppers, onions and garlic until soft, about 10 minutes, stirring periodically. Salt to taste.
- Wipe the skillet out and use it to heat up your flour tortillas.
- Slice the chicken and serve with the peppers and onions with the condiments at the table, letting everyone build their own fajitas.
I usually mix up guacamole with just lime juice, avocados, minced garlic and salt. Sometimes I add some diced onion. Lisa Fain (Homesick Texan) adds some chopped cilantro, a diced jalapeno and a pinch of ground cumin. Fantastic!
Homesick Texan's Guacamole
- 1 perfectly ripe avocado
- 1 jalapeno, seeded and diced
- 2 Tablespoons chopped cilantro
- 1 clove garlic, minced
- pinch of ground cumin
- 1 teaspoon lime juice
- salt to taste
- Put the avocado flesh in a bowl and smash it up with a fork. Stir in the other ingredients and add salt to taste.