The Best Chicken Fajitas | Easy Mexican Recipe

[Music] what's going on guys that start this off by making our spice mix in a small bowl add in two teaspoons or four grams of paprika along with one teaspoon or two grams of ground cumin two teaspoons or four grams of onion powder two teaspoons or four grams of karlik powder two teaspoons or eight grams of white granulated sugar 2 teaspoons or 6 grams of cornstarch 2 teaspoons or seven grams of sea salt flakes and in the chilies completely optional but here's 2 teaspoons or four grams of chili powder and half a teaspoon or 0.5 grams of cayenne pepper using a whisk spoon or a fork mix all of the spices together until fully combined just like that here are 2 brown onions we're going to remove both ends slice it in half remove the skin and yes you guessed it save it for a stock we're then going to Finley slice the onion [Music] and once you get to about 3/4 of the way through push it down and continue slicing doing this makes it easier and safer to cut once sliced add it into a bowl with one red bell pepper we're going to stand it up and slice down and around the core and with the core we can just place it into a compost bin if you have any seeds stuck in the pepper give them a tap on the bench to easily remove and instead of just throwing these away you can dry these out and plant them in your garden carefully remove the pith as this part is bitter and then on a slight angle slice the pepper into thin strips one sliced add the pepper into the bowl with the onions on this plate I have three chicken breasts weighing a total of one kilo or 2.2 pounds lay the chicken breasts down and gently run your knife through the center to open it up and this technique right here is called butter flying then you can slice the chicken whichever way is easiest for you but I'm going to slice it into strips which is the most additional wafer fajitas once we have all of that sliced add it into a separate large mixing bowl with three grams of fresh oregano scrunch it nice and tight and roughly chopped then once chopped we're going to add it into the bowl with the chicken with one fresh lemon we're just going to grate the zest of the whole thing into the chicken now that we have our sliced vegetables and the sliced chicken we're going to add in three quarters of the spice mix into the chicken and the remaining quarter into the onion and pepper using clean hands or a spoon or whatever is easier for you rub all of the spice mix in making sure that it's all fully coated and then we're just going to do the exact same thing and rub the spice mix into the chicken wrap both the chicken and the vegetables nice and tight and then we're going to place these in our fridge to marinate from anywhere between 30 minutes to 24 hours and the longer the better to make a really nice guacamole here is 2 avocados slice your knife into the side until it reaches the stone then without removing your knife really carefully slide the avocado around meeting back at the original cut twist open the avocado and revealed the flesh to remove the stone very carefully hit the stone with your knife and twist and discard using a spoon scoop out the flesh into a bowl then with the back of a fork mash the avocado until it's nice and smooth and hopefully your avocados are a lot softer than mine with half a red or Spanish onion slice off the end opposite the root and peel off the skin and and you all know what we can do with this thinly slice the onion stopping at the root slice the onion through the center stopping at the root and then finally dice when you get to the root make sure to trim off any excess flesh to avoid wastage save the roux for a stock and add the onion to the avocado here are two medium size tomatoes to remove the core carefully place the tip of a paring knife next to the core and twist the knife and rotate the tomato and I find that this method greatly reduces wastage thinly slice the tomato slice it into thin strips rotate and dice and once done we can add this to the bowl here is five grams of coriander or cilantro roll up into a nice tight Bunch and roughly chopped I understand that some people don't like this so it can easily be left out then once chopped add it into the bowl grate in the zest of one fresh lime slice the lime in half and squeeze in the juice sprinkle in some sea salt flakes hit it with some cracked black pepper and remember seasoning as always to your taste and drizzle in one tablespoon of extra virgin olive oil mix that all together until it's all combined and really smooth and then we can place this in our fridge until we're ready to serve place a large pot onto your stovetop over a high heat and allow it to get nice and 1/2 once hot pour in two tablespoons of olive oil and add in the onion and bell pepper mix this around and fry this off for three minutes just until the onions become slightly translucent making sure to stir it frequently after three minutes add in the chicken give it a good mix making sure that it's all broken apart and none of its stuck together and then we're going to cook this for 12 minutes making sure to stir it frequently and because we've marinated the chicken it will already have some fantastic flavor in it but once we start cooking those spices the flavor will really enhance and to smell around your kitchen will be absolutely fantastic then after 12 minutes our chicken has some great color on it and all of those spices have released all of their fantastic flavor and aroma we can then turn this off the heat then here I have some warm homemade tortillas if you want to see how I make these I'll leave my link in the description below we're going to start off by spooning in some guacamole add in some iceberg lettuce or lettuce of your choice some chopped long red chili which is optional I don't out fajita mix spoon over some sour cream top it with some fresh grated tasty cheese and then if you like it some coriander or cilantro which I left out in this case to roll these up grab one end of the tour tiller scrunch in the filling with your hands and gently roll it up creating our fajitas we can then slice these in half and that seriously looks so good surf these up however you'd like and dig in these are seriously absolutely incredible it's a so fresh slightly sweet slightly salty it has a great texture and the spices released the most amazing flavor waking up your senses and palate this recipe makes six to eight serves the chicken mix can be kept in the fridge for four days and it can also be frozen for four months and with any leftover guacamole it will last three days in your fridge I really hope you enjoyed this video and I was able to teach you something if you did make sure you smash that like button to help my channel grow and for the YouTube algorithm and consider subscribing for hundreds of more fantastic recipes thanks for watching guys stay safe and enjoy [Music] you [Music]

Channel: Chef Jack Ovens

Views: 1,141,078

Rating: 4.9293604 out of 5

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Id: A0l8ADpxyNg

Length: 8min 28sec (508 seconds)

Published: Tue May 12 2020