Chicken Fajitas

• Prep20 min
• Cook25 min
• Total1 h 15 min
• Serves4

Ingredients

For the chicken

• 2 garlic cloves
• 45 g fresh lime juice (3 tbsp, about 2 limes)
• 30 g vegetable oil (2 tbsp)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp ground black pepper
• 680 g boneless, skinless chicken breasts or thighs (1 1/2 lb)

For the pico de gallo

• 70 g white onion, in pieces (1/2 small)
• 1 jalapeño pepper, seeded, in pieces
• 10 g fresh cilantro, leaves and tender stems (1/2 cup)
• 350 g Roma tomatoes, quartered and seeded (4 medium)
• 15 g fresh lime juice (1 tbsp)
• 1/2 tsp salt

For the peppers and onions

• 15 g vegetable oil (1 tbsp)
• 3 bell peppers (red, yellow and green), in 1 cm strips (1/2 in)
• 1 red onion, in thin wedges
• 1/2 tsp salt

To serve

• 8 flour tortillas (20 cm, 8 in)
• Sour cream
• Lime wedges

Instructions

1. Place the garlic in the mixing bowl and chop 3 sec/speed 7. Add the lime juice, oil, chili powder, cumin, smoked paprika, oregano, salt and pepper and mix 10 sec/speed 4.
2. If you are using breasts, slice them in half horizontally so they are about 1.5 cm (1/2 in) thick. Coat the chicken with the marinade in a dish, cover and refrigerate at least 30 minutes, or up to 8 hours.
3. Rinse the mixing bowl. For the pico de gallo, place the onion, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides with the spatula.
4. Add the tomatoes and chop 2 sec/speed 4, until chunky. Stir in the lime juice and salt with the spatula, transfer to a bowl and refrigerate until serving.
5. Heat a cast iron skillet or grill pan on the stove over medium-high heat and brush it with a little oil. Cook the chicken 5 to 7 minutes per side, until well marked and 74°C (165°F) in the center. Let it rest on a cutting board 5 minutes.
6. In the same skillet, heat the oil over high heat. Add the peppers, onion and salt and cook 6 to 8 minutes, stirring now and then, until charred at the edges but still a little crisp.
7. Warm the tortillas in a dry skillet, about 20 seconds per side, and keep them wrapped in a clean kitchen towel.
8. Slice the chicken into strips, return it to the skillet with the vegetables and bring it to the table with the tortillas, pico de gallo, sour cream and lime wedges.

Tips

• Like it spicy? Leave the seeds in the jalapeño, or add a pinch of cayenne pepper to the marinade.
• Do not marinate longer than 8 hours: the lime juice starts to change the texture of the chicken.
• Leftover chicken and vegetables keep 3 days in the fridge. Reheat them in a hot skillet and serve them over rice for a quick lunch bowl.