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The best chicken fajitas (fahitas) recipe  Share this recipe on FacebookThe best chicken fajitas (or fahitas) recipe, easy to make and extremely delicious. Chicken breast pieces are marinated in oil, lime juice, garlic and spices, fried and served in a flour tortilla together with fried bell peppers and onions, cheese, sour cream, guacamole, salsa and pickled jalapeno chiles. The preparation time includes the minimum time required for marinating, other than that, it takes 10 minutes to prepare and maximum 15 minutes to cook. While waiting for the chicken to marinate you can prepare the toppings - make the guacamole, grate the cheese, serve the sour cream and salsa, etc.
Preparation time: 40 minutes, Cooking time: 15 minutes, Serves: 4
Ingredients 2 chicken breasts, thinly sliced
For the marinade
Juice and zest from 1/2 lime
1 tsp paprica powder
1 tsp cumin powder
1 tsp dried oregano
2 - 3 Tbsp vegetable oil
2 garlic cloves, minced
Salt and black pepper to taste
2-3 bell peppers, thinly sliced (you can use red, green, yellow or a combination)
2 large red oinions, thinly sliced
2 Tbsp vegetable oil
Salt and pepper to taste
To serve the fahitas
8 flour tortillas or more
Toppings
Grated mild cheddar or jack cheese
Guacamole
Pickled jalapeno chiles
Sour cream
Salsa
Directions Marinade the chicken
In a bowl large enough to hold the chicken add the marinade ingredients and mix well. Add the chicken pieces (the chicken pieces should be about 2 inches long by 1/3 - 1/2 inch thick) and stir well to cover in the marinade. Cover with plastic wrap and refrigerate for at least 1/2 hour (the longer you marinade the better - 2 to 3 hours would give the best results).
In another bowl add the sliced bell peppers and onion, drizzle the vegetable oil over, season with salt and black pepper, toss well to cover and set aside until the chicken is marinated.
Cook the chicken
In a frying pan over medium high heat add 1 tablespoon vegetable oil and bring to a heat. Cook the chicken in batches, stirring often, for 5 to 8 minutes (do not overcrowd the pan or the chicken will not cook evenly). When the chicken is cooked remove from the frying pan and set aside. Add the bell peppers and onion and cook for about 4 minutes, turning often. The vegetables should start to wilt but still be crisp. Add the cooked chicken warm through, stirring for 1/2 to 1 minute.
Remove from the heat and transfer to a serving dish.
Serve the chicken with warm flour tortillas and the toppings.
To assemble a fahita, lay a tortilla on a plate. Spoon along the diagonal some of the chicken mixture. Top with guacamole, sour cream, cheese, salsa and jalapeno chiles (or any combination of these). Fold one end of the tortilla (at the 'bottom' of the diagonal) and wrap (this will secure the bottom of the fahita so when you lift it, the filling will not fall out).
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