Chicken fajitas are a staple family dinner in our house. One of the few meals we all seem to enjoy without any arguments. After years of using the fajita packs, I watched Jamie Oliver make them on the telly and show how easy it all was. Since then we’ve been making our own. So here it is, our now trusted and very Easy Chicken Fajitas Recipe. To make the meal a bit more special, try serving with the spicy wedges and a side salad of rocket and watercress drizzled with balsamic.
Serves – 4 – 6
Preparation time – 5- 10 minutes
Cooking time – 30 minutes (plus marinating)
Little helpers – Chopping the vegetables. Adding the ingredients to the pan and stirring. Adding seasoning to the wedges.
Chicken Fajitas Ingredients
1 TBsp red wine vinegar
1 Tsp chipotle paste
2 Tsp smoked paprika
1 Tsp dried oregano
2 cloves of garlic (peeled)
1 Red onion
3 – 4 Chicken breasts
2 Peppers chopped
Salt and Pepper
1 Family Pack of Tortillas
Spicy Wedges Ingredients
800 g Potatoes (we used Maris piper)
2 Tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp chilli powder
Method – Easy Chicken Fajitas Recipe
For the potatoes – preheat the oven to 200 c /180 c Fan assisted
In a bowl, combine 1 Tbsp of oil with the vinegar, oregano, chipotle paste, oregano and paprika. Season with salt and pepper. Crush the garlic and add to the bowl.
Peel the onion and cut into wedges. Slice the chicken into strips then toss both the chicken and onion into the marinade, coating well. Leave in the fridge for at least an hour (preferably longer).
For the potatoes, mix the oil, chilli powder and paprika in a bowl. Chop the potatoes in half, then chop each half into quarters on the diagonal to make into wedges. Transfer to a baking tray and coat with the chilli mix.
Pop the potatoes into the oven and bake for 30 minutes until golden. Tossing half way through.
When the potatoes are half way through, start on the fajitas.
Heat a large non stick frying pan or wok and add the chicken and onion and all the marinade. After about 5 minutes add the chopped peppers to the mix stirring regularly on a medium to high heat. Cook for a further 10 minutes.
Just before serving, heat the tortillas in the microwave for 30 seconds.
Remove the wedges from the oven, transfer to a serving dish and take to the table with the pan and tortillas. Serve with sour cream, salsa, jalapenos and a side salad of rocket and watercress. Let everyone build their own, however messy!
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