Sizzling chicken fajitas from Smitten Kitchen by Deb Perelman

  • avocados
  • chicken thighs
  • Show all ingredients...

  • EYB Comments

    Can substitute corn tortillas for flour tortillas, pico de gallo for salsa, guacamole for avocados, sour cream for cheese, pickled red onion for white onions, and sweet onions for yellow onions.

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Notes about this recipe

  • Eat Your Books

    Can substitute corn tortillas for flour tortillas, pico de gallo for salsa, guacamole for avocados, sour cream for cheese, pickled red onion for white onions, and sweet onions for yellow onions.

  • anya_sf on August 03, 2024

    Simple, flavorful skillet fajitas. Chicken breast worked with the shortest marinating time, taking care not to overcook the meat.

  • Rutabaga on March 01, 2017

    This was a nice flavorful fajita recipe without being too spicy for my five-year-old. Those who like heat can spice it up with salsa, hot sauce, or pickled jalapenos; I found pickled chipotles were a really tasty addition. The marinade comes together very quickly, and the whole dish can easily be prepared in 30 minutes or less if you have marinated the chicken in advance.

  • louie734 on January 19, 2015

    Great weeknight dinner. Followed the chicken + peppers + onions almost to the letter as far as spices and cooking. Served on homemade corn tortillas (Joe Yonan has the best directions in Serve Yourself, with ingredients are identical to everyone's). The keys to this recipe are 1) thighs, which cook quickly and contribute enough fat/juicy liquid; 2) method, screaming-hot skillet with enough time to blacken the peppers/onions & brown the chicken. The spices were more Tex-Mex than our taste, we even thought it tasted Cajun, maybe it was our chili powder. But this could be varied; simpler for more traditionally Mexican, or a spice paste like achiote?

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