Chicken Fajitas
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Chicken thigh strips soaked briefly in lime and paprika hit a smoking-hot pan and pick up charred edges within minutes.
Read more
If the pan is not hot enough, the chicken releases liquid and steams instead, so it should sizzle the moment it lands.
Ingredients
Instructions
- 1
Pat 500 g chicken thighs dry, then slice them into thin strips so they sear quickly.
Toss with 2 tablespoons lime juice, 1 tablespoon paprika, and 1 tablespoon olive oil, then marinate for 10 minutes.
- 2
Slice 220 g bell peppers and 150 g onion into long strips along the grain.
Keep the pieces a little thinner than a finger, because very thin vegetables soften too fast and lose their crunch.
- 3
Heat the pan over high heat until a light wisp of smoke appears, then spread the chicken in a single layer.
It should sizzle immediately; stir-fry for 2 to 3 minutes until the outside turns browned and lightly charred.
- 4
Transfer the chicken out briefly and add the remaining 1 tablespoon olive oil to the same pan.
Add the bell peppers and onion, then cook over high heat for only 2 minutes so the edges soften while the centers stay crisp.
- 5
Return the chicken to the pan and toss it quickly with the vegetables.
Scrape up the seasoned bits from the bottom, coat everything evenly, and turn off the heat as soon as the chicken is hot through.
- 6
Warm the 8 tortillas in a dry pan for 20 seconds per side.
Divide the chicken and vegetables among them, roll, and serve.
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