Fried Chicken Fajitas with Basmati Rice
Ingredients
- 1 tbsp oil
- 4 boneless chicken thighs, cubed
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup corn, cooked
- 1/2 cup pinto beans, cooked
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 3 cups chicken broth
- 1 1/2 cups Mahatma® Basmati Rice
- 1/2 cup fresh cilantro, chopped
- 3/4 cup Monterey jack cheese, shredded
- 2 limes, cut into wedges
Instructions
For lovers of classic Mexican cusine, these Fried Chicken Fajitas are guaranteed to satisfy.
Step 1
In a large frying pan with oil, sear the chicken. Season with salt and pepper.
Step 2
Set aside. In the same pan, sauté the onions. When they start to become transparent, add the peppers and sauté for a few minutes.Add garlic, tomato paste, beans, corn, cumin, paprika, pepper, and salt to the pan.
Step 3
Mix and pour in the broth.When it starts to boil, add the rice.
Step 4
Cook for 16 minutes. Add the cheese, chicken, and cilantro to the pan.
Step 5
Stir and cook for the remaining 4 minutes. Add broth if necessary. Serve with more chopped cilantro and lime wedges.
Contents
Origins of Fajitas
It’s safe to say we’ve all enjoyed our fair share of fajitas recipes over the years, but have you ever wondered how they came about? The backstory of the humble fajita is intriguing. Like many classics of Tex-Mex cuisine, fajitas date back to the era of ‘vaqueros’ or cowboys, as they are more commonly known. These men worked the large cattle ranches of their time and were required to cover large areas of land on horseback. This meant that food had to be compact and easily transportable. The word ‘fajita’ in Spanish literally means ‘little strips’. The cowboys favored tougher cuts of meat, such as skirt steak, and would grill them over open fires and pack them into tortillas along with an assortment of spices and vegetables and other ingredients, such as rice and beans.
Difference Between Fajitas and Burritos
You may be wondering: what makes a fajita different from a burrito? Well, the answer is simple. Fajitas are made with smaller tortillas and left open. Burritos, on the other hand, are made with larger tortillas and are wrapped and closed tight. Whereas fajita recipes tend to favor combos of meat and vegetables, burritos usually include rice, beans, and cheese to meld together the ingredients. Curious to try a burrito recipe as a point of comparison? Try our Brown Rice & Black Bean Burrito on for size! And if this tasty number leaves you hungry for more, check out our 7 Burrito Recipes in 30 Minutes or Less.
How to Make Fajitas – Tips and Tricks
Looking to make perfect fajitas every time? Here are a few handy tips you can follow to help you do just that.
How to Cut Meat for Fajitas
So you’ve gone to all the trouble of gathering and cooking your ingredients, and your fajitas are ready to heat, but suddenly, when you bite down, you find the meat is tough and hard to chew. But how can you avoid this? The secret is to cut the meat against the grain. Whether it’s beef or chicken, cutting against the grain will result in tender, juicy cuts of meat.
Heat the Tortillas before Serving
Don’t just serve your fajitas on tortillas straight from the packet. In a pan, heat your tortillas on both sides for around 30 seconds each, or until they smell lightly toasted. The aroma of a toasted tortilla is an integral part of the fajita experience.
Don’t Forget the Peppers
One of the best things about fajita dishes is that they are flexible and adaptable when it comes to ingredients. You can use meat, chicken, or turkey as your protein if you so wish. Alternatively, if you prefer a vegetarian or vegan option, ingredients such as cantina beans work great. However, one thing that’s non-negotiable is the inclusion of peppers. Sweet and juicy peppers are what make fajita recipes so irresistible.
Can’t get enough Tex-Mex meals? Check out our Tex-Mex Rice Bowl. You won’t be disappointed!
