Chicken fajitas. I always imagine them coming to me sizzling on a hot cast iron skillet. These couldn’t be easier to make and they go great with Spanish/Mexican rice and all the other fixin’s.
This is what you need to make the chicken and rice:
First thing to do is make the fajita spice mix. The recipe for that is at the bottom of this post, on the recipe card. It has all kinds of yummy things in it and I use it in the Spanish/Mexican rice. You could use the spice mix for so many things too so it’s worth making.
Then you want to cut up all the veggies before you cut the chicken. This is what I like to do but you don’t have to as long as you wash your knife and cutting board when switching from meat to veggies. It’s more of a hassle to keep switching back and forth so I like to do all my veggies first. That is the food safety portion of this evening’s festivities.
If you’re not making the rice and just making the chicken, which would be great on top of some romaine lettuce for a fajita salad, then you don’t need the tomatoes.
Now heat up a large pan on medium heat and begin slicing up your chicken. I’ve already mentioned this before in my Carne Asada post, but I like to cut raw meat when it’s frozen. The cuts are much cleaner and there aren’t any slimy slippery gross textures going on. So slice the chicken thighs thinly, like so:
Sprinkle 2 teaspoons of the mystical fajita rub you just created (or purchased) on the chicken.
Cucumbers sprinkled with a little salt. Get into it.
Now your pan should be HOT. Add the chicken, spread in one even layer and do NOT stir. This allows it to develop a nice brown crust. Add the bell pepper, onions and garlic in and after 5 mins stir and allow to cook until chicken is done and veggies have browned nicely.
Enjoy with warm tortillas, rice and anything else your heart desires.