Fajita generally refers to any grilled meat usually served as a taco or tortilla. So before all you Tex-Mex aficionados start hating on me, no I haven’t grilled the chicken and no, it isn’t being served with tortillas either. But what else do you call delicious meat, marinaded to perfection, served with capsicums and onion? Fajita will have to do for now! Or course if you have a BBQ or grill handy, please do use it. It will be far tastier. But if you’re like me and don’t have access to one, the smoky paprika in the marinade will be perfect. We’ve just cheated our way to BBQ flavour.
Now that we’ve gotten the formalities out of the way, why don’t you give this recipe a try?
Cheats Chicken Fajitas
Prep time: 1 hour, 10 minutes
Cook time: 15 minutes
- 500g chicken thighs or breasts (if using breasts, slice them in half to make them thinner)
- 2 Tbsp coconut oil
- 1 large onion, cut into strips
- 3 red capsicums (bell peppers), sliced into 1/4-inch strips
- 2 Tbsp lime juice or ACV (see note)
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 to 1 teaspoon chili powder
- Sliced avocado
- Red capsicums, sliced
- Dairy-Free Sour cream, see my recipe from Raw Taco Salad
- Thinly sliced iceberg lettuce or salad of your choice
- Mix all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)
- Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken pieces in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for around 5 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 5 minutes until well seared on the second side. To test if it’s cooked through, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.
- Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here’s a tip. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the capsicums and onions.
- While the chicken is resting, cook the onions and capsicums. There should still be plenty of juice/oil remaining in the pan. Heat on high. As soon as the pan is hot, add the onions and capsicums to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and capsicums with the oil and brown bits. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
- I also like cooking up some sliced mushrooms at this point, follow the same instructions in step 4.
- Slice the chicken against the grain into strips. Serve at once with the capsicums, onions, and mushrooms with lettuce, salsa and guacamole or even some dairy-free sour cream. Note: as lemons are super expensive right now, and imported, I’ve been swapping lemon juice out for Apple Cider Vinegar. It’s been working amazingly well and at barely 1/8 of the price, I think I might be using it for a while longer! Bonus, it’s equally delicious the next day when eaten for lunch