Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of olive oil. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss everything together to ensure the chicken is evenly coated with the spices and oil. Let it marinate for at least 10 minutes while you prepare the vegetables. For deeper flavor, you can marinate for up to 30 minutes at room temperature, or longer in the refrigerator.1.5 lbs boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced bell peppers and red onion to the hot skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender-crisp and slightly charred in places. We're looking for them to be softened but still have a pleasant bite. Remove the vegetables from the skillet and set them aside in a bowl.1 tablespoon olive oil, 2 large bell peppers, 1 large red onion
- Return the skillet to medium-high heat. If the pan looks dry, you can add another teaspoon of oil. Add the marinated chicken to the hot skillet in a single layer. It's important not to overcrowd the pan, so if necessary, cook the chicken in two batches to ensure it sears properly. Cook for 3-4 minutes per side, or until the chicken is cooked through and nicely browned.
- Once the chicken is cooked, return the sautéed vegetables to the skillet with the chicken. Stir everything together and cook for another minute or two, allowing the flavors to meld.
- While the chicken and vegetables are finishing, warm your tortillas. You can do this by briefly heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or warming them directly over a low gas burner for a few seconds per side (with caution and supervision).12 small flour or corn tortillas
- Spoon the hot chicken and vegetable mixture into warmed tortillas. Offer a variety of your favorite toppings on the side, allowing everyone to customize their fajitas.Optional Toppings
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Tortillas should be stored separately. Reheat the mixture on the stovetop or in the microwave.
