Juicy Braised Chicken Fajitas Recipe
This braised chicken fajitas recipe is tender and juicy with seasoned chicken breasts lightly seared then slowly braised, which makes the chicken extra saucy.
- 2 pounds chicken breast
- 4 tablespoons olive oil divided
- 6 tablespoons Fajita Seasoning
- 3 multi-colored bell peppers sliced into strips
- 2 jalapeno peppers sliced into strips lengthwise
- 1 large white onion sliced and small strips
- 6 ounces Mexican style beer I used Modelo Especial (Use Chicken Broth or Stock for a non-alcoholic option)
- Warmed flour tortillas
- Chopped cilantro
- Diced avocado
- Diced tomato
- Fresh sliced limes
- Shredded cheese and crema if desired
Slice the chicken breast into strips about a half inch thick and no longer than 3 inches in length. Set them into a mixing bowl. Toss the chicken with 2 tablespoons olive oil and the fajita seasonings. Be sure to get them nice and coated. Set them in the refrigerator for now.
Heat a cast iron pan to medium heat and add the remaining olive oil. Add the peppers and onion slices and cook them down, stirring often, about 20 minutes or so, until the mixture has softened and just begun to caramelize. Set them aside for now.
Heat the same pan back to medium heat. Add the seasoned chicken strips and cook them for 1 minute per side. You just want to give them a nice sear.
Add the beer and give it all a good stir. Reduce the heat and simmer about 20 minutes, or until the beer has reduced to a quarter of the original beer. There should be a thick, saucy moisture in the bottom of the pan.
Add the peppers and onion mixture back in and heat through. Squeeze fresh lime juice over the entire fajita mix.
Serve the fajitas on warmed flour tortillas and top with avocado, cilantro, and all of your other favorite toppings.
Calories: 250kcal | Carbohydrates: 12g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 137mg | Potassium: 687mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1660IU | Vitamin C: 63.8mg | Calcium: 189mg | Iron: 4.8mg