Sizzling Chicken Fajitas

Apparently, my ego is still hurting from the rump roast, because I’ve really been taking my weeknight cooking up a notch in the past few days. I have been wanting to try tonight’s recipe since Smitten Kitchen posted back in March. Sizzling Chicken Fajitas, black beans, homemade pico de gallo and guacamole. This dinner ruled. Like, so unbelievably tasty, it was a shovel-fest. Even Oliver liked it. He didn’t eat the peppers or onions, but he liked the chicken, beans, guac. That’s ok, I’ll just eat his share. And then some.

Another thing I love about this meal, colorful! I love cooking with peppers.

Sizzling Chicken Fajitas courtesy of Deb Perelman

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken thighs (though, frankly, a little more or less will be fine here)
  • 2 tablespoons lime juice (half a juicy lime)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 garlic clove, minced or pressed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Few dashes hot sauce, optional

Prepare chicken:

Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice and spices and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

To assemble:

  • 8 (6-inch) flour or corn tortillas
  • Olive oil
  • 2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
  • 1 large yellow or sweet onion, halved and sliced thin
  • Coarse salt


Preheat oven to 250° and wrap tortillas in foil. Set on rack to warm. Set out fixings of your choice.

Heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of olive oil. Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Sauté strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table.

Eat immediately, spooned onto warm tortillas and piled with fixings of your choice. Repeat again tomorrow.


  • 1 1/2 cup cooked black beans – I made my beans with cumin, salt, pepper and a few dashes of Cholula
  • Pico de Gallo – 3 roma tomatoes, minced garlic, lime juice, seeded jalapeño, cilantro, salt, pepper
  • Ina Garten’s Guacamole – avocados, minced garlic, lemon juice, chopped tomatoes, hot sauce, salt, pepper, chopped red onion
  • Shredded cheese or sour cream

If you’re entertaining this weekend, make it. If you’re not, make it. I promise, you will thank me.

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