Chipotle Chicken Fajitas

  • Recipe courtesy of Aida Mollenkamp
Total Time:
35 min
10 min
Inactive Prep:
25 min
2 to 4 servings


  • 1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide
  • 1 chipotle en adobo, minced (about 1 tablespoon)
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 1 medium red onion, quartered and sliced crosswise 1/2-inch thick
  • 3 medium cloves garlic, thinly sliced (about 2 tablespoons)
  • 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons roughly chopped fresh oregano
  • 6 to 8 flour tortillas, warmed, for serving
  • Pico de Gallo salsa, optional for serving
  • Guacamole, optional for serving
  • Sour cream, optional for serving


Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.

Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.

Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.

Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.

Serves: 4 (includes 8 tortillas and no additional options for serving); Calories: 366; Total Fat: 13 grams; Saturated Fat: 2.5 grams; Protein: 28 grams; Total carbohydrates: 34 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 94 milligrams; Sodium: 1494 milligrams