Chicken Fajitas with Green Olive Cilantro Salsa

Chicken Fajitas with Green Olive Cilantro Salsa Recipe | Mexican Cuisine

Region / culture: Mexico | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Chicken fajitas are a popular Tex-Mex dish that consists of grilled chicken strips served with onions and bell peppers on a tortilla. This recipe adds a unique twist with a flavorful green olive cilantro salsa.

History

Fajitas originated in the ranch lands of West Texas, where Mexican cowboys would grill skirt steak over an open fire. The dish eventually made its way into American cuisine and has since evolved to include various proteins and toppings.

Ingredients

18 corn or 12 flour tortillas, warmed or crisped just before serving
2.5 lb (1.13 kg) skinless, boneless chicken breasts
0.25 medium onion
2 cups fresh orange juice
4 tsp olive oil, if frying
4 cups shredded lettuce
2 cups sour cream
1 lb (454 g) jumbo green olives (about 2 cups), pitted
2 cloves of large garlic
4 serrano chiles, stemmed
1 cup cilantro leaves
1 cup olive oil
1 tsp minced lemon zest
salsa

How to prepare

Place a piece of waxed paper or plastic wrap on a countertop or cutting board.
Place 1 chicken breast on top and cover with another piece of waxed paper or plastic wrap.
Using a mallet, pound the chicken breast to a thickness of 0.13 inch.
Continue this process until all the breasts are flattened.
Set aside until ready to cook, or cover and refrigerate for up to 2 days.
When ready to cook the fajitas, grate the onion finely.
In a large nonreactive dish, mix the grated onion and its juice with the orange juice and soy sauce.
Remove the waxed paper or plastic wrap, and place the chicken in the onion-orange-soy mixture.
Turn the chicken to coat both sides.
Set aside to marinate for at least 15 minutes and up to 45 minutes, turning once or twice.
If grilling, prepare a charcoal fire and allow the coals to burn until they are mostly covered with white ash and a few red spots show through here and there.
This process will take about 40 minutes.
When the fire is ready, place the chicken breasts on the grill rack, directly above the coals.
Cook until the chicken is no longer pink but still moist in the center, about 1.5 minutes on each side.
If frying, divide the oil between two large frying pans and set over medium heat until the oil begins to smoke. (You can use one frying pan to save on dishes and cook the fajitas in several rounds.)
Add as many chicken breasts as will fit in one uncrowded layer.
Cook until the chicken is no longer pink but still moist in the center, about 1.5 minutes on each side.
Remove the chicken from the pan and drain off any liquid.
Continue cooking another round until all the breasts are cooked.
Cut the chicken into thin strips.
In a food processor or using a chef's knife, mince the garlic, chiles, and cilantro to create the salsa.
Stir in the olive oil and lemon zest.
Serve the salsa right away, or cover, refrigerate, and use within 1 week.
To assemble the fajitas, place about 0.33 cup of chicken in the middle of a tortilla.
Top with some shredded lettuce, sour cream, and green olive-cilantro salsa.
Fold the tortilla and serve.

Variations

Use shrimp or beef instead of chicken for a different protein option.
Add bell peppers and onions to the chicken for extra flavor and texture.
Top the fajitas with avocado slices or guacamole for a creamy finish.

Cooking Tips & Tricks

Pound the chicken breasts to an even thickness for even cooking.

- Marinate the chicken for at least 15 minutes to allow the flavors to penetrate.

- Grill or fry the chicken until it is no longer pink but still moist in the center.

- Make the green olive cilantro salsa ahead of time for easy assembly.

Serving Suggestions

Serve the chicken fajitas with green olive cilantro salsa with a side of Mexican rice and refried beans for a complete meal.

Cooking Techniques

Grill or fry the chicken breasts until cooked through, then slice them into thin strips for the fajitas. Make the green olive cilantro salsa by blending the ingredients in a food processor or chopping them finely with a knife.

Ingredient Substitutions

Use black olives or kalamata olives instead of green olives.

- Substitute lemon juice for the orange juice in the marinade.

- Use Greek yogurt or avocado instead of sour cream for a healthier option.

Make Ahead Tips

Marinate the chicken and prepare the green olive cilantro salsa ahead of time to save time on the day of cooking. Store the components separately in the refrigerator until ready to assemble the fajitas.

Presentation Ideas

Arrange the chicken fajitas on a platter with the green olive cilantro salsa on the side for a colorful and appetizing presentation. Garnish with fresh cilantro leaves for a pop of green.

Pairing Recommendations

Pair the chicken fajitas with a refreshing margarita or a cold beer for a classic Tex-Mex combination. Serve with a side of chips and salsa for a complete meal.

Storage and Reheating Instructions

Store any leftover chicken fajitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of chicken fajitas with green olive cilantro salsa contains approximately 400 calories.

Carbohydrates

Each serving of chicken fajitas with green olive cilantro salsa contains approximately 30 grams of carbohydrates.

Fats

Each serving of chicken fajitas with green olive cilantro salsa contains approximately 20 grams of fats.

Proteins

Each serving of chicken fajitas with green olive cilantro salsa contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is rich in vitamin C from the orange juice and cilantro. It also provides iron and potassium from the chicken and olives.

Alergens

This recipe contains dairy (sour cream) and tree nuts (olives). It may also contain gluten if using wheat tortillas.

Summary

Chicken fajitas with green olive cilantro salsa is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Chicken fajitas with green olive cilantro salsa is a flavorful and satisfying dish that is perfect for a weeknight dinner or a casual gathering with friends and family. With a balance of protein, carbohydrates, and fats, it is a well-rounded meal that is sure to please everyone at the table.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chicken Fajitas with Green Olive Cilantro Salsa. It was a warm summer day, and I had just moved into a new neighborhood. As I was unpacking boxes in my kitchen, I heard a knock on the door. It was my neighbor, Mrs. Ramirez, a sweet elderly woman with a twinkle in her eye and a warm smile on her face.

She had brought over a plate of delicious smelling fajitas, and as I took my first bite, I knew I had to ask her for the recipe. Mrs. Ramirez chuckled and told me that the secret to her amazing fajitas was the green olive cilantro salsa that she made from scratch. She invited me over to her house the next day to show me how to make it.

I eagerly accepted her invitation and showed up at her doorstep promptly the next morning. Mrs. Ramirez welcomed me into her cozy kitchen and began to gather the ingredients for the salsa. She explained that the key to the salsa's unique flavor was the combination of briny green olives, fresh cilantro, tangy lime juice, and a hint of jalapeno for heat.

As we chopped and diced the ingredients, Mrs. Ramirez shared stories of her childhood in Mexico and how she learned to cook from her mother and grandmother. She told me about the traditional dishes she grew up eating and how those flavors inspired her own cooking.

After we finished making the salsa, Mrs. Ramirez moved on to the chicken fajitas. She seasoned the chicken with a blend of spices that she had learned from her grandmother, and then cooked it on a sizzling hot skillet until it was perfectly tender and juicy. The smell of the spices filled the kitchen, and my mouth watered in anticipation.

Once the chicken was cooked, Mrs. Ramirez showed me how to assemble the fajitas. She warmed up some flour tortillas on the skillet, then added a generous helping of the chicken and topped it with a spoonful of the green olive cilantro salsa. She handed me a fajita and encouraged me to take a bite.

The flavors exploded in my mouth - the tender chicken, the tangy salsa, the warm tortilla - it was a perfect combination of textures and tastes. I couldn't believe how simple it was to make such a delicious dish, and I thanked Mrs. Ramirez profusely for sharing her recipe with me.

From that day on, I made Chicken Fajitas with Green Olive Cilantro Salsa regularly. It became a staple in my kitchen, and I shared the recipe with friends and family who all raved about its unique and delicious flavors. I always thought of Mrs. Ramirez whenever I made the dish, grateful for her kindness and generosity in sharing her culinary secrets with me.

Years passed, and Mrs. Ramirez eventually moved away to be closer to her family. But her legacy lived on in the recipes she had shared with me, including the unforgettable Chicken Fajitas with Green Olive Cilantro Salsa.

As I sit here now, reflecting on that fateful day in Mrs. Ramirez's kitchen, I am filled with gratitude for the friendships and memories that cooking has brought into my life. The recipes I have collected over the years are not just a collection of ingredients and instructions - they are a testament to the people who have touched my life and shared their love through food.

And so, as I make a batch of Chicken Fajitas with Green Olive Cilantro Salsa tonight, I will think of Mrs. Ramirez and all the wonderful moments we shared in her kitchen. And I will savor every bite, knowing that the flavors on my plate are a tribute to her legacy and the power of a shared meal to bring people together.