Adobo Chicken Fajitas
At a basic level, classic chicken fajitas are a simple combination of seasoned chicken, peppers, and onions wrapped in warm flour tortillas. So, consider these adobo chicken fajitas an amped-up version of the classic: instead of basic seasonings, we’re making adobo marinated chicken and, friends, it’s delicious.
After I made adobo turkey tacos a while back, I took that same sauce-slash-marinade and used it to make fajitas. I loved the fajitas so much, I made them again on a flat top grill during a camping trip and, at that point, declared the recipe a winner. And so, I’m here today to share all the deliciousness with you.
Ingredients
- Chipotle peppers in adobo sauce
- Spices: Chili powder, ground cumin, dried oregano, salt, and pepper
- Fresh orange juice
- Apple cider vinegar
- Fresh cilantro
- Boneless skinless chicken breasts sliced into 1″ strips
- Bell peppers
- Red onion
- Flour tortillas, sour cream, and salsa for serving
How to Make the Fajitas
☑️ Marinate the Chicken
Combine the chipotle peppers, a few tablespoons of the adobo sauce, all of the spices, orange juice, vinegar, and cilantro in a ziplock bag. Add the sliced chicken breasts, seal the bag, and smoosh it so the chicken is coated in the marinade.
Marinate the chicken in the fridge for at least 30 minutes or up to two hours. The marinade does two things: it tenderizes the chicken and gives it tons of flavor. Win-win.
☑️ Cook the Peppers and Onions
Sauté the peppers and onions in a large pan over medium high heat. I cook them for about five to ten minutes or until they are crisp-tender. Take them out of the pan and set them aside.
☑️ Cook the Chicken
Cook the marinated chicken in the same pan for about five minutes or so and then turn the pieces over and cook them for another five-ish minutes or until they are cooked through.
More Chicken Recipes
Adobo Chicken Fajitas
Ingredients
- 2 chipotle peppers finely chopped
- 2 tablespoons adobo sauce
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Juice of 1 large orange
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped cilantro
- 1 pound boneless, skinless chicken breasts sliced into 1" strips
- 1 tablespoon olive oil
- 2 large bell peppers sliced
- ½ large red onion sliced
- warm flour tortillas, sour cream, and salsa for serving
Instructions
- Combine the peppers, adobo sauce, chili powder, cumin, oregano, salt, and pepper in a large ziplock bag. Add the orange juice and vinegar. Seal the bag and sort of smoosh it with your hands to combine the ingredients.
- Place the sliced chicken strips in the bag, seal it, and smoosh it all around again to coat the chicken in the marinade. Place the bag in the refrigerator for at least 30 minutes or up to 2 hours.
- Once the chicken has marinated, take the bag out of the fridge and set it aside while you prepare the peppers and onions.
- Heat the olive oil in a large nonstick pan over medium-high heat. Add the sliced peppers and onions and stir. Cook them for 5 to 10 minutes, stirring occasionally, until the are crisp-tender. Take them out of the pan.
- Using tongs, remove the marinated chicken from the bag and place the pieces in the same pan. Cook the chicken for about five minutes on each side or until cooked through.
- Add the peppers and onions back to the pan and stir to combine. Serve the fajitas with tortillas, salsa, sour cream – or whatever fajita toppings you like.
Nutrition Estimate
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Happy cooking,
