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I’ve yet to meet a man who doesn’t like fajitas, and these fajitas de pollo are sure to please any guy or gal who needs a quick Mexican food fix. Never again will you shell out $19.95 for fajitas at Don Pablos, because you’ll be able to make them in the time it takes for you just to get in your car, drive there, and put your name in for a table. And you’ll be able to feed four friends and yourself for the cost of your meal at DP. Save those leftover pennies for some margaritas!
The key to these fajitas is a simple but delicious marinade. As usual, the longer you marinate the chicken, the more flavor it will take in. You can marinate the chicken for as little as 30 minutes or up to 6 hours. Tender bell peppers and onions, of course, must accompany fajitas. I like to use a variety of bell peppers—green, orange, yellow and/or red—to bring some beautiful color to the dish.
I like to serve fajitas with a Spanish-style rice and bean salad. I’m a sucker for Goya’s Spanish Yellow Rice, so I always have a box on hand. Mixed with tomatoes, black beans, green onions, jalapenos and choice seasonings, this salad is sure to please.
2 Tbs. apple cider vinegar
2 Tbs. soy sauce
2 tsp. chili powder
1 tsp. ground cumin
2 clove garlic, minced
2 dashes Sriracha or hot pepper sauce
2 limes, juiced
1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces
Vegetable or olive oil
1 onion, thinly sliced
3 bell peppers, sliced
Flour tortillas, for serving
Prepare marinade. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
Cook peppers, onion, and chicken. Heat oil in a large skillet over medium heat. Add bell pepper and onion. Season with a pinch of salt and sauté until tender and beginning to brown, about 15-20 minutes.
Meanwhile, take the chicken out of the marinade, pat dry, and season with salt and pepper. Heat 1-2 Tbs. oil in another large skillet. When the oil is hot, add about a third of the chicken pieces to the pan, and sauté and until browned and cooked through, about 5 minutes. Remove from heat and cover with tin foil. Repeat with remaining chicken. Serve the chicken, peppers and onion buffet-style so everyone can build their own fajitas.
Spanish-Style Yellow Rice & Bean Salad
Rice and bean salads like this one are always a hit at warm-weather BBQs and potlucks. The salad can be served warm or at room temperature. Serves 6-8. For a print copy of this recipe, click here.
1 (15.5. oz) can black beans, rinsed and drained
1 (14.5) oz. can diced tomatoes, drained
1 jalapeno, minced
3 green onions, chopped
1 (8 oz.) box Spanish-style yellow rice (Recommended: Goya brand)
1 tsp. Dijon mustard
3 Tbs. apple cider vinegar
1 tsp. Mexican oregano
1 tsp. cumin
1 lime, juiced
S & P
¼ c. extra virgin olive oil
Cook rice according to package directions. Meanwhile, combine black beans, tomatoes, jalapeno, and green onion in a large bowl. When rice is finished cooking, fluff with a fork and add to large bowl with other ingredients.
In a small bowl, mix together Dijon mustard, apple cider vinegar, oregano, cumin, and lime juice. Slowly drizzle in oil, whisking vigorously. Whisk in the oil until you the desired acidity level, tasting as you pour. For instance, I like my dressing a little on the vinegary side. Season to taste with salt and pepper. Pour dressing over salad and toss to coat. Serve warm or at room temperature.