Fajitas De Pollo Recipe

I love this recipe because it brings together the vibrant flavors of bell peppers and spices in a way that makes each bite feel like a mini fiesta. Plus, it’s super easy to customize with toppings like guac and sour cream, making it perfect for impressing friends at a laid-back dinner party.

Fajitas De Pollo is a dish that I love to prepare. It’s both delicious and nutritious.

I get tender chicken breasts that are cooked just right. The colors from vibrant bell peppers really make the dish pop.

And nothing compares to the way lime juice, fresh from the lime, gives it that hint of citrus. I get the smokiness from paprika.

And I get the warmth from cumin. And with all of that—plus the protein in the chicken and the vitamins in the peppers—one could almost call Fajitas De Pollo a health food.

And yet, to me, it’s just really good eating.

Ingredients

Chicken Breasts: Protein-rich, low-fat, muscle-building.

– Red Bell Pepper: Contains a wealth of vitamins A and C, contributing sweetness and a delightful crunch.

– Green Bell Pepper: Has fiber, is low in calories, and has a mild, slightly bitter taste.

– Sweet and high in vitamin C, the yellow bell pepper is a color and taste enhancer.

– Onion: Contributes to the flavor’s depth and the aroma’s presence, antioxidant-rich.

– Olive oil: A heart-healthy fat, it enhances food’s flavor, helps when cooking, and serves in various other capacities in the kitchen.

– Chili Powder: Contributes warmth and richness, depth and antioxidants, and is a potent dietary supplement.

– Fresh Lime Juice: Contributes a bright, zesty quality; a superb source of vitamin C.

Cilantro: Delivers a fresh taste; is a source of vitamins A and K.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Flour tortillas, for serving
• Sour cream, for serving (optional)
• Guacamole, for serving (optional)
• Fresh cilantro, chopped, for garnish

Instructions

1. In a big basin, mix together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper— a large number of dry items that really pack a punch. Once combined, this potent mixture becomes a marinade for the Shrimp and Chorizo Tacos.

2. Thinly slice the chicken breasts and add them to the marinade. Ensure they are evenly coated. Marinate in the refrigerator for at least 30 minutes.

3. As the chicken marinates, the vegetables are prepared by slicing the red, green, and yellow bell peppers and the onion into thin strips.

4. Place a large skillet or cast-iron pan over medium-high heat. Pour in a tablespoon of olive oil and sauté the sliced onion and bell peppers until they are barely tender, about 5 minutes. Scoop the vegetables from the pan and set them aside.

5. Using the same skillet, add the marinated chicken slices. Cook over medium-high heat until the chicken is completely cooked and slightly browned, about 7-8 minutes.

6. In a skillet with the chicken, return the sautéed onions and bell peppers. Combine the flavors well and continue to cook for another 2-3 minutes.

7. Juice one lime over the chicken and vegetable mixture, mixing well.

8. In a separate pan or microwave, heat the flour tortillas until they are soft.

9. To put together, place a portion of the chicken and vegetable mixture onto each tortilla.

10. Accompany the fajitas with optional sour cream, guacamole, and a garnish of fresh cilantro. Enjoy at a warm temperature.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Large skillet or cast-iron pan
6. Spatula or cooking spoon
7. Juicer (for lime)
8. Separate pan or microwave (for heating tortillas)
9. Serving plates

FAQ

• Q: Can I use corn tortillas instead of flour tortillas?A: Of course, corn tortillas are a wonderful gluten-free option. They pair very well with the flavors of Fajitas De Pollo.
• Q: Is there a way to make this dish spicier?Of course! You can mix in some cayenne pepper or finely chopped jalapeños to amp up the heat.
• Q: How can I make this dish vegetarian?A: For a vegetarian version, you can switch out the chicken for either sliced portobello mushrooms or firm tofu, both of which make for an incredibly tasty dish.
• Q: Can I prepare the marinade ahead of time?A: Yes, the ingredients for the marinade can be combined and mixed with the chicken to marinate in the refrigerator for as long as 24 hours.
• Q: Is it necessary to use all three colors of bell peppers?A mix of red, green, and yellow bell peppers can provide color and flavor. You can use any mix or match of bell peppers.
• Q: How can I store leftovers?Leftover fajitas can be kept in an airtight container in the refrigerator for up to 3 days. To serve leftover fajitas, store them in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet before serving.
• Q: Can I grill the chicken instead of cooking it on the stovetop?Q: Is grilling chicken a good option for cooking it?

Substitutions and Variations

Substituting chicken breasts with boneless, skinless chicken thighs provides a juicier texture.
Any combination of bell peppers you prefer can replace red, green, and yellow bell peppers, or you can use poblano peppers for a somewhat different flavor.
Vegetable oil and avocado oil can be used instead of olive oil for culinary purposes.
You can use regular paprika instead of smoked paprika, though it won’t have the same flavor. If you don’t have it, go ahead and use what you do have.
You can use corn tortillas instead of flour tortillas to make a gluten-free version of this dish.

Pro Tips

1. Marinade Time For maximum flavor, consider marinating the chicken for at least 2 hours or overnight if possible. This will allow the spices to penetrate the chicken more deeply.

2. Even Cooking Ensure the chicken breasts are sliced evenly. This helps them cook at the same rate, preventing any pieces from being overcooked or undercooked.

3. Vegetable Preparation Keep the bell peppers and onions evenly sliced for consistent cooking and texture. You can use a mandoline slicer for precision if available.

4. High Heat Sizzle When cooking the vegetables and chicken, ensure your skillet is hot enough to achieve a nice sear. This enhances the flavor depth with a slight smokiness.

5. Tortilla Warmth Wrap the tortillas in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. This ensures they stay warm and soft while you’re assembling the fajitas.