Best Chicken Fajitas From Mazola Recipes

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

PRESSURE COOKER CHICKEN FAJITAS

Steps:

• Combine the paprika, chili powder, cayenne, cumin, black pepper, and salt in a small bowl.
• Pour in the Mazola Corn Oil and the lime juice.
• Stir to combine.
• Thinly slice the boneless skinless chicken breasts and add it to a zippered bag. *
• Pour in the marinade mixture.
• Seal the bag and shake to combine.
• Place in the refrigerator.
• In the meantime, wash and julienne the bell peppers and onion.
• Heat a skillet on medium heat and add a tbsp of oil to the skillet.***
• Wait for the skillet to get hot and add the corn tortillas.
• Pan fry on each side for about 30 seconds and remove from heat.
• Set the pressure cooker to MANUAL/PRESSURE COOK for 5 minutes.
• Add 1 cup of water to the bottom of the liner.
• Create a bowl out of aluminum foil and place it into the liner.**
• Dump the marinated chicken into the aluminum foil bowl.
• Layer the chicken with the freshly sliced peppers and onion.
• Close the lid and ensure the vent is closed.
• Pressure cook for 5 minutes.
• Carefully and intermittently perform a quick release to prevent overcooking the veggies.
• Using tongs, remove the veggies and chicken from any juices in the pot.
• Serve on corn tortillas.