Fajitas de Pollo
Main1 h 5 min4 porcionesFácilSobre esta receta
Un clásico que sizzle y complace a todos, nunca se pasa de moda. Tiras jugosas de pollo marinado se cocinan junto a pimientos dulces y cebollas, luego se apilan en tortillas de harina tibias con todos tus ingredientes favoritos. Esta receta casera confiable entrega un sabor audaz, ahumado y sabroso con mínimo esfuerzo — perfecta para una cena entre semana o una reunión casual.
Instrucciones
- 1
In a large mixing bowl, whisk together 2 tablespoons of the olive oil, lime juice, garlic minced, chili powder, cumin, paprika smoked, oregano, salt, and black pepper until well combined.
- 2
Add the sliced chicken breasts to the bowl and toss well to coat every piece. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
- 3
Heat a large cast iron skillet over ^[high heat] until very hot — about 2 minutes. Add 1 tablespoon of olive oil and swirl to coat. Add the sliced yellow onion and red bell pepper, yellow bell pepper, green bell pepper, season with ½ tsp salt, and cook undisturbed for 2 minutes to get some char, then stir and cook another 3–4 minutes until softened with lightly charred edges. Transfer to a plate and set aside.
- 4
Return the cast iron skillet to ^[high heat]. Add the remaining 1 tablespoon of olive oil. Remove the chicken breasts from the marinade (letting excess drip off) and add it to the skillet in a single layer. Cook undisturbed for 3 minutes until a golden sear forms on the bottom.
- 5
Flip the chicken breasts and cook for another 2–3 minutes until cooked through (%[internal temperature of 165°F]). Avoid overcrowding — cook in two batches if needed to maintain a proper sear.
- 6
Return the cooked red bell pepper, yellow bell pepper, green bell pepper, and yellow onion to the cast iron skillet with the chicken breasts. Toss everything together over ^[high heat] for 1 minute so the flavors meld. Taste and adjust seasoning with salt, black pepper, or an extra squeeze of lime juice.
- 7
Warm the flour tortillas: wrap them in a damp paper towel and microwave for 30–45 seconds, or heat them one at a time directly over a gas burner or in a dry skillet for 20–30 seconds per side until lightly charred and pliable. Wrap in aluminum foil to keep warm.
- 8
Serve the sizzling chicken breasts and vegetable mixture straight from the cast iron skillet alongside the warm flour tortillas and all your toppings: Sour cream, guacamole, salsa, Mexican cheese blend, fresh cilantro, and lime wedges. Let everyone build their own fajitas at the table.
