Anita’s best Mexican Chicken Fajitas

Print Friendly, PDF & Email


1 Pound skinless, boneless chicken tights (more flavor)

1 Large yellow onion, sliced into strips

3 bell red and yellow peppers, sliced into strips

3 Tbsp. canola oil

Chicken Marinade

2 Tbsp. olive oil

2 garlic cloves, minced

1 tsp. cumin, ground

1 tsp. coriander, ground

1 tsp. paprika

1 tsp. chili powder

1/2 cup, chopped cilantro

1 tsp. salt

1 tsp. black pepper

1 tsp. adobo seasoning


1. Add all marinade ingredients to the chicken in a glass container. Cover, marinade and place into the refrigerator for at least 2 hours.

2. Remove from refrigerator and let marinade 1/2 an hour at room temperature.

3. Heat a large cast iron pan on medium-high heat and add 2 tablespoon of canola oil. Cook chicken for about 3 to 4 minutes until golden brown in each side.

4. Remove chicken from heat and cover. Sate onions and peppers in same pan with a tablespoon of canola oil till bright and tender for about 3-4 minutes.

5. Slice chicken against grain into strips and add to the pan with the onions and peppers to absorb flavors for 1-2 minutes.

6. Serve warm next to white rice. Enjoy! Do not forget warm tortillas, guacamole and salsa.