These fajitas de pollo are made with marinated chicken strips, colorful bell peppers, and onions. The easy-to-follow recipe results in tender, seasoned chicken nestled in warm tortillas, ready to be topped with your favorite garnishes!
Fajitas de pollo is a popular Mexican dish made with marinated and grilled or sautéed chicken strips along with sautéed bell peppers and onions. They are served in warm flour tortillas with various toppings like guacamole, sour cream, and salsa.
Fajitas de pollo is the Spanish name for chicken fajitas. They are a super popular dish in northern Mexico and the USA along with fajitas de res which are made with beef.
Today I’m sharing the easy method that I’ve been using for years for juicy chicken fajitas! I love to double the recipe for my weekly prep meals, it stores nicely in the fridge for days!
Ingredients
- Chicken: You will need chicken meat cut into strips, I used chicken breast. Feel free to use chicken thighs too.
- Peppers: For a colorful dish I recommend using a mix of green, red, and yellow bell peppers.
- Onion: Use white or yellow onions, sliced.
- Spices: Garlic, cumin, chili powder or paprika, pepper, and salt to season the meat.
- Lime: Limes add a distinctive tangy flavor to this dish. You can replace it with lemon juice in a pinch.
- Oil: Use any type of vegetable oil you prefer, I used extra virgin olive oil.
Tip: If you love spicy & smoky flavors, I strongly recommend my spicy chicken marinade, it is super delicious and perfect for fajitas de pollo!
How To Make Fajitas De Pollo
Start by slicing the chicken breast horizontally into even strips. Aim for strips that are approximately ¼ to ½ inch thick. The thickness is a matter of personal preference.
Place the chicken strips in a large mixing bowl and add all the spices, salt, lime juice, and 2 tablespoons of oil.
Mix well to coat the chicken strips with the marinade on all sides. Cover the bowl and place it in the fridge for 20-30 minutes.
Top Tip: For the best flavor, you can marinate the chicken for several hours or overnight.
Meanwhile, wash and cut the bell peppers into thin strips. Clean the onion and slice it into half-moons. Keep everything aside until needed.
In a large cast iron skillet or cooking pan add 3 tablespoons of oil and heat over medium-high heat.
Add first the bell peppers and saute for 5-6 minutes or until slightly charred and tender. Season with salt and pepper, then transfer the peppers to a plate.
Add the onion and sauté them for about 2-3 minutes until they become slightly tender. Remove onions from the pan and place them on the plate with peppers.
TIP: I like to cook the peppers and onions separately because this allows me better control over the doneness of the vegetables and prevents them from overcooking.
Lightly wipe the pan with a paper towel and add 2 more tablespoons of oil.
Add chicken and cook for 6-7 minutes or until the chicken is nicely cooked through and browned. This will depend on the thickness of your fajitas.
Return the vegetables to the pan with the cooked chicken and cook everything together for an additional 1-2 minutes to allow the flavors to meld.
Adjust seasonings to taste and serve your fajitas de pollo immediately with your favorite sides. Read below our suggestions to serve this dish.
Tips & Recipe Notes
- Allow the chicken to marinate for at least 15 minutes, but for even better flavor, marinate it for a few hours or overnight in the refrigerator.
- Fajitas de pollo are typically cooked at high heat to achieve that desirable sear and char on the outside while keeping their juiciness inside. Preheat your skillet or grill to a high temperature before adding the chicken and vegetables.
- Make sure to use a large pan for cooking your fajitas. If you’re cooking for a large family or a crowd, cook the chicken and vegetables in batches if necessary to allow the ingredients to cook evenly and avoid steaming instead of searing.
- Chicken fajitas are best enjoyed fresh and hot. Serve them immediately after cooking to retain their optimal flavor and juicy texture.
How To Serve Chicken Fajitas
Mexican-Style
Fajita Platter: In Mexico, we like to present the fajitas de pollo on a large platter. Placing the toppings in separate bowls alongside the platter.
Tortillas: Flour tortillas are commonly used, but you can also opt for corn tortillas for a gluten-free option or try blue corn tortillas for added variety.
Salsa: I recommend a salsa roja for those who like spicy foods, otherwise, this jalapeño salsa is a perfect option if you like mild flavors.
Sides: Refried beans and arroz rojo are the most popular sides, but a green salad is also often served as a side.
American-Style
Fajita Bar: Create a fajita bar where everyone can customize their own fajitas. Arrange the cooked chicken, sautéed peppers and onions, warm tortillas, and an assortment of toppings such as shredded cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges, and sliced jalapeños. This way, each person can assemble their fajitas to their liking.
Fajita Bowl: Serve the chicken fajita components in a bowl, similar to a burrito bowl. Start with a base of cilantro lime rice or salad greens, then add the cooked chicken, sautéed peppers and onions, and your choice of toppings.
Fajita Salad: Transform the fajitas into a refreshing salad by serving the chicken and sautéed vegetables over a bed of salad greens. Top it with your favorite dressing, such as cilantro lime crema or a creamy avocado dressing, and garnish with tortilla chips for added crunch.
Store & Reheat
Allow fajitas de pollo to cool down to room temperature, then transfer them to an airtight container or sealable storage bag and store them in the fridge for up to 3-4 days or up to 3 months in the freezer.
If fajitas have been contaminated with guacamole, salsa, or cream, is best to not store them for more than one day. The high moisture content and perishable nature of fresh ingredients and dairy can increase the risk of bacterial growth and spoilage.
Reheat
My preferred method for reheating chicken fajitas is on the stovetop. You can reheat the chicken and vegetables in a skillet over medium heat, stirring occasionally, until heated thoroughly.
You can also reheat individual portions in the microwave until heated through, stirring occasionally to ensure even heating.
FAQ
When are fajitas done?
Fajitas de pollo are considered done when the chicken is no longer pink in the center. You can use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) for fully cooked chicken. The chicken should also have a slight char or browning on the outside from grilling or sautéing.
When did fajitas become popular?
Fajitas became popular in the United States during the 1980s, although the history of fajitas can be traced back much earlier. The origins of fajitas can be linked to Mexican and Tex-Mex cuisine, with a historical connection to the ranch culture in Northern Mexico and Texas.
More Mexican Recipes
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Fajitas de Pollo
Equipment
- 1 large cast-iron skillet
Ingredients
- 2 large chicken breast (cut into strips, about ¼ to ½ inch thick)
- 1 medium red bell pepper (cut into strips)
- 1 medium yellow bell pepper (cut into strips)
- 1 medium green bell pepper (cut into strips)
- 1 medium onion (sliced)
- 1 ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon chili powder (or paprika)
- 1 lime (juiced)
- olive oil (as needed)
- salt & pepper (to taste)
Instructions
- Place the chicken in a large mixing bowl and add all the spices, salt, lime juice, and 2 tablespoons of oil.
- Mix well to coat the chicken strips on all sides. Cover the bowl and place it in the fridge for 20-30 minutes.
- In a large cast iron skillet or cooking pan add 3 tablespoons of oil and heat over medium-high heat.
- Add the bell peppers and saute for 5-6 minutes or until slightly charred and tender. Season with salt and pepper, then transfer to a plate.
- Add the onion to the pan and sauté for about 2-3 minutes or until slightly tender.
- Remove onions from the pan and place them on the plate with peppers.
- Lightly wipe the pan with a paper towel and add 2 more tablespoons of oil.
- Add chicken and cook for 6-7 minutes or until the chicken is nicely cooked through and browned. This will depend on the thickness of your fajitas.
- Return the vegetables to the pan with the cooked chicken and cook everything together for an additional 1-2 minutes to allow the flavors to meld.
- Adjust seasonings to taste and serve fajitas de pollo immediately with your favorite sides.
Notes
- Allow chicken to marinate for at least 15 minutes or even better, overnight.
- The reason I cook the peppers and onions separately is that this allows for better control over the doneness of the vegetables and prevents them from overcooking.
- Make sure to use a large pan for cooking your fajitas. If you’re cooking for a large family or a crowd, cook the chicken and vegetables in batches if necessary to allow the ingredients to cook evenly and avoid steaming instead of searing.
I made this chicken fajitas las night. It was a breeze to make and incredibly delicious! The juicy, flavorful chicken combined with colorful peppers and onions made for a delightful mexican feast. A quick and easy recipe that’s now a family favorite. Perfect for weeknight dinners and satisfying cravings!
SO FLAVORFUL! Made the recipe last night and my husband and I devoured these chicken fajitas! I used whole spices and my grinder, I think that makes some difference. Thank you!