Chipotle Chicken Fajitas
Print

Chipotle Chicken Fajitas with Homemade Sauce

You're going to immediately wonder why you don't make this more often.
Course Main Course
Cuisine Mexican
Keyword Fajitas
Prep Time 15 minutes
Cook Time 15 minutes
(Time for marinating not included in total time) 1 hour
Total Time 30 minutes
Servings 2
Author [email protected]

Ingredients

For the Fajita Sauce:

  • 3 tablespoons olive oil
  • 2 cloves garlic peeled and chopped
  • ¼ teaspoon cumin powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lime juiced
  • ½ teaspoon onion powder
  • 1 teaspoon chipotle chili powder
  • 3 teaspoons Worcestershire sauce
  • 1 tablespoon sugar

For the Fajitas:

  • 3 teaspoons olive oil
  • 1 skinless boneless chicken breast
  • ½ red onion peeled and sliced lengthwise in about 1/2 inch thick slices
  • 1 jalapeno pepper stem and seeds removed, coarsely chopped
  • 1 green bell pepper stem and seeds removed, sliced lengthwise in about 1/2 inch thick slices
  • 1 red bell pepper stem and seeds removed, sliced lengthwise in about 1/2 inch thick slices
  • 2 cloves garlic peeled and chopped
  • Fajita sauce

For Serving:

  • ¼ cup sour cream
  • 2 tablespoons cilantro leaves heaping
  • 2 cups cooked rice white or brown

Instructions

For the Fajita Sauce:

  • To a medium size bowl, add the garlic, olive oil, cumin, salt, onion powder, pepper, sugar, Worcestershire sauce, the juice from a whole lime, and the chipotle chili powder.  Whisk together.
  • Transfer the fajita sauce to a large shallow bowl or casserole dish and set aside for a moment.

For the Fajitas:

  • After cutting the vegetables, give the fajita sauce another whisk and add the vegetables to the shallow bowl. 
  • Mix the veggies in with the sauce so they’re coated and let marinate for an hour or more if you have the time.
  • After the vegetables have marinated, cut the chicken breast into lengthwise slices and set aside for a moment. 
  • Heat a large skillet on medium heat.  Add the olive oil and vegetables reserving about 2 tablespoons of sauce in the shallow bowl. Stir as the veggies are cooking. 
  • Sauté the veggies for about 4 to 5 minutes about the time when they start to turn brown around the edges. 
  • Slide the veggies off to the outer edges of the pan to make space in the middle of the pan. Then add the chicken and remaining marinade in the middle of the pan. 
  • Stir together.  Continue to sauté and stir the chicken and vegetables until the chicken is thoroughly cooked (about 5 to 7 minutes). 
  • Serve warm over warm rice and top with sour cream. Garnish with cilantro leaves.

Video