Restaurant-Style Chicken Fajitas
Served tableside sizzling. Can be made in an hour and marinading is not required!
Equipment
- Large cast iron skillet
- Knife
Ingredients
- 500 g chicken breasts, cut into thin strips
- 2 bell peppers, julienned (cut into medium strips)
- 2 jalepenos, julienned
- 1 onion, orbitally sliced (medium thickness)
- 1 tbsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tsp salt
- 3 limes (to be juiced)
- 2 tbsp vegetable oil (or any flavourless, high smoke point oil)
- 3 tbsp tequilla or beer (Corona, Tecate, etc.) As long as its a lager beer
For serving
- Flour tortillas warmed in the microwave
- Sour Cream or Greek Yoghurt
- Iceburg lettuce, thinly cut
- Salsa
- Hot Sauce (see end of recipes for suggestions)
Instructions
Marinading (Optional to do it in advance)
- Up to 6 hours before serving, put the sliced chicken breasts in a bowl and add the cumin, paprika, cayenne, and salt, and the juice of 1 lime. Mix well and refrigerate until ready to cook.
Cooking
- Heat your oven to 100ºC (175ºF)
- Get out your cast iron pan and put it over high heat. Add oil once hot and then sear the chicken for 3-5 mins on each side, until chicken no longer sticks to the pan and has a deep golden-brown sear. Cook the chicken in batches and do not crowd the pan because this will steam the chicken.When each batch is finished, put it on an oven-safe plate and cover with tinfoil and place in warm oven.
- When all the chicken is cooked, place a bit more oil into the pan. Add the onions and peppers all at once. Cook for 5-7 mins, stirring regularly until peppers and onion have a char to them.
- Add all the chicken back to the pan, ensuring heat is still high. Stir regularly for 5-7 mins. Add tequilla/beer to the pan. This should sizzle and steam. Stir for another 1-2 mins. Serve immediately from pan.