Servings 4-6 People
The traditional meal of fajitas has its roots in northern Mexico and Texas of the United States. It is classified as a Tex-Mexican dish. However, chicken and steak fajitas can be found on almost every restaurant menu in Costa Rica. Fajitas are served a little differently in Costa Rica compared to the United States. I rarely find that fajitas are served on a hot metal skillet and instead come on a traditional plate paired with a salad and French fries. Sometimes fajitas come with a side of tortillas, but not always. Either way, this meal is always satisfying and full of flavor. I love replicating restaurant dishes in the comfort of my own home. Here is an easy-to-make and easy-to-devour favorite.
Ingredients:
Chicken Fajita Seasoning
1/2 tsp cayenne pepper
1 1/2 tsp of garlic powder
1 tsp of paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp of brown sugar
1/2 tsp of black pepper
Fajitas
4 peppers (red, yellow, or orange)
4-5 yellow or white onions
Tortillas
2 chicken breasts
2 Limes
Olive oil
Instructions:
1. Wash your peppers thoroughly with water.
2. Cut your peppers into long thin pieces and julienne your onions. Place into a pan with 1 tablespoon of olive oil and the juice of one lime. Cook on medium until the vegetables are soft stirring intermittently over the heated stove.
3. Cut your chicken breasts into long strips. Place your chicken into a different pan and add 1 tablespoon of olive oil and the juice of one lime. Cook on medium until the chicken is done stirring intermittently over the heated stove.
4. While everything is cooking, mix together the fajita seasoning in a small bowl.
5. Add half of your seasoning mixture to the pan with vegetables and half of your seasoning mixture to the pan with chicken. Make sure to stir the mixture evenly for proper coating.
5. Mix the pan of chicken and veggies together to create your fajitas.
6. Serve with tortillas or eat as is.
Additional Information:
If you would like to pair your chicken fajitas with homemade tortillas, make sure to click HERE for the recipe.
You can cook the vegetables and chicken in the same pan. I always have trouble with space when cooking fajitas so I always use 2 different pans. This ensures that I don’t drop anything on my stove or floor, as I have been known to be a little wicked with my stirring spoon.
The seasoning for this recipe can also be used with skirt/flank steak and shrimp. Both steak and shrimp will take significantly less time to prepare than chicken. I personally think flank steak is best medium rare which will only take 3-4 minutes in the skilled. You will need an extra 3-4 minutes if you would like your flank steak well done. Shrimp can be tricky to cook because they can easily be overcooked. Remember to cook raw shrimp for only 4-5 minutes or until they are pink and opaque.
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