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You are here: Home / Chicken / Chicken Fajitas in Adobo

Chicken Fajitas in Adobo

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Fajitas de Pollo en Adobo

A little sweet, a little smoky and with just a hint of spice. Our flavor-packed authentic chicken fajitas prepared with a guajillo chile adobo rub is the perfect dish for a weekend crowd. Three colors of bell peppers give it some visual pop.

Authentic Chicken Fajitas
Authentic Chicken Fajitas

Stuff some flour tortillas for the best chicken fajitas tacos ever!

Chicken Fajitas Tacos Flour Tortillas
Chicken Fajitas Tacos Flour Tortillas

The dish requires some work, but it’s worth it

This isn’t a dish that you can whip up in 30 minutes for an easy weeknight dinner. It’s not a difficult dish but you need some time to prep all of the different parts plus you need to allow time for the chicken to marinate. The effort you put into it is well worth it. Don’t be put off by the work required. Trust us!


How to Make Chicken Fajitas in Adobo

Preparation is divided into 4 main steps:

Step 1 – Prepare the Adobo Paste

Step 2 – Prepare the Chicken

Step 3 – Prepare the Vegetables

Step 4 – Serve the Fajitas and Enjoy!

Chicken Fajitas Ingredients
Chicken Fajitas Ingredients

1. Prepare the Guajillo Adobo Paste

This adobo is a wet rub prepared mild fruity tasting guajillo chile, tomato, onion, garlic, brown sugar, salt and, vinegar. The rub is what gives the chicken it’s rich taste.

Adobo Paste
Homemade adobo paste.
Guajillo Adobo Ingredients
Guajillo adobo ingredients.
Toast and Soak the Chiles

Toast the chiles for about 30 seconds per side. Just until they become fragrant and pliable.

Toasting Guajillo Chiles
Toast the chiles.

After you have toasted the chiles and they have cooled to the touch use your fingers break them apart and remove the seeds and stems.

Remove Seeds and Stems from Guajillo Chiles
Remove seeds and stems from the guajillo chiles. Discard stems and seeds.
Soak the Chiles

Place the chiles in a pan and then add just enough water to cover. Bring the water to a boil and then turn off the heat. Allow the chiles to soak for 15 minutes until they have reconstituted and become soft and pliable.

Soaking Guajillo Chiles
Soak the chiles for 15 minutes.

Cut the onion and tomato into large pieces. Add them to a pan with 4 tablespoons of preheated oil. Cook the vegetables until they begin to char.

Charred Tomatoes and Onions
Char the tomato, onion, and, garlic.
Blend the Chiles and Vegetables

Add the charred tomato, onion, garlic and soaked chiles to your blender with 1/4 cup of the soaking liquid.

Adobo Ingredients in Blender
Add chiles, tomato, onion, garlic and soaking liquid to blender.

Blend for 1 minute until the mixture is smooth but not liquified.

Blended Adobo
Blend until smooth.

Cook the Adobo

After you have blended the adobo you must fry it. Preheat 4 tablespoons of cooking oil medium hot. Pour the adobo into the hot oil. Add the vinegar, sugar and, salt and stir.

Frying the Adobo
Fry the adobo in 4 tbsp. of oil.

Cook the adobo until most of the liquid has evaporated and peaks form when you pass a spoon through it and it has the consistency of a paste. Rest the paste for 2 hours while the chicken is marinating in the refrigerator.

Guajillo Adobo Paste
Cook until the adobo forms a paste. You know this is going to be good!
Guajillo Adobo Paste
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Guajillo Chile Adobo

Prep 20 mins

Cook 30 mins

Total 50 mins

Author Douglas Cullen

Yield 6

Guajillo chile adobo (wet rub) used to season chicken fajitas.

Ingredients

  • 4 roma tomatoes
  • 4 guajillo chiles (also known as chile cascabel ancho)
  • 1/2 medium white onion
  • 2 cloves of garlic
  • 1 tbsp. brown sugar
  • 1/4 cup white vinegar
  • 4. tbsp. cooking oil
  • 1 tsp. salt

Instructions

  1. Toast the chiles in a dry medium hot pan for about 30 seconds per side until they are fragrant and pliable.
  2. When the chiles are cool to the touch, remove the seeds and stems and discard.
  3. Place the toasted chiles in a pan and just barely cover with water.
  4. Bring to a boil the turn off the heat. Allow the chiles to soak for 15 minutes.
  5. Roughly chop the tomatoes and onion.
  6. In a preheated skillet with 3 tbsp. of cooking oil blacken the tomato, onion and garlic.
  7. To the blender add the reconstituted chiles, tomato, onion garlic and 1/4 cup of the soaking liquid.
  8. Blend until smooth, about 1 minute.
  9. Preheat a skillet with 4 tbsp. cooking oil then pour the blended mixture into the skillet.
  10. Add the vinegar and the sugar. Stir to incorporate.
  11. Cook until most of the liquid has evaporated from the adobo and it forms peaks when you pass a spoon through it.
  12. Allow it to rest for 2 hours while the chicken is marinating.

Courses Marinade

Cuisine Mexican


2. Prepare the Chicken

Slice Chicken for Uniform Thickness

Slice the Chicken so that it is a uniform 1/2″ thick. This ensures that the chicken will cook evenly and some parts won’t be overcooked while other parts are undercooked. The presentation of the dish is also better because each slice of meat will be the same thickness.

Slicing Chicken Breasts
Slice the chicken breasts lengthwise.
Sliced Chicken Breast
Aim for a uniform thickness.
Rub the Chicken with Adobo

Salt the chicken breasts on both sides then rub both sides of the chicken breasts with the adobo paste.

Rubbing Chicken Breasts with Adobo
Rub the chicken breasts with adobo.

Be sure each chicken breast is covered with a good amount of paste. It’s what gives the dish its flavor.

Chicken Breasts Rubbed with Adobo
Cover well on both sides.
Marinate the Chicken

In the refrigerator, allow the chicken breasts that have been covered in adobo rest for 2 hours to allow the chicken to absorb the adobo flavor.

Pan Cook the Chicken

Bring the chicken breast to room temperature before cooking. Preheat 4 tablespoons of olive oil. Place the chicken breasts into the hot oil. Don’t crowd the chicken breasts. Cook the chicken breasts in 2 batches.

Cooking Chicken Breast in Adobo
Cook the chicken in 4 tbsp. of oil.

Cook the chicken breasts on each side until a nice adobo crust has formed. Hungry yet?

Cooking Chicken Breasts in Guajillo Adobo
Cook until a crust forms on both sides.
Slice the Chicken

Allow the chicken to rest for 5 minutes after cooking then slice the chicken into uniform 1/4″ slices.

Sliced Chicken Breast on Cutting Board
Allow to rest then slice into 1/4″ strip. Looking good!
Variation – Grill the Chicken

Follow the same steps to prep the chicken then cook it on the grill over medium heat. Grilled it will be incredible. Allow it to rest 5 minutes before slicing.


3. Prepare the Vegetables

Slice the Vegetables

Cut the bell peppers and onions into 1/4″ strips. The more evenly you slice the vegetables the better your dish will be. All of the vegetables will be cooked evenly and will look great.

Sliced Bell Peppers and Onions
Slice the bell peppers and onion into 1/4″ strips.

Stir fry the vegetables in 3 tablespoons of oil in a medium hot pan.

Stir Frying Bell Peppers and Onions
Stir Frying Bell Peppers and Onions

Cook the vegetables until they are just cooked through and are starting to blacken. Don’t cook them so long that they become mushy.

Stir Frying Bell Peppers and Onions 2
Cook until the vegetables start to brown and are just cooked.
Authentic Chicken Fajitas
Print

Chicken Fajitas in Adobo

Prep 20 mins

Cook 20 mins

Total 40 mins

Author Douglas Cullen

Yield 4 to 6

Flavor packed authentic chicken fajitas prepared with a guajillo chile adobo rub, a little sweet, a little smoky and with just a hint of spice. Great on the weekend for a crowd.

Ingredients

  • 1 1/2 lbs. of chicken boneless chicken breast
  • 1 Large white onion
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 7 tbsp. cooking oil
  • Adobo paste (see recipe above)

Instructions

  1. PREPARING THE CHICKEN
  2. Slice the Chicken so that it it a uniform 1/2″ thick.
  3. Season both sides of the chicken breasts with salt.
  4. Rub both side of the chicken breasts generously with the adobo.
  5. Refrigerate the marinated chicken breast for 2 hours to allow the flavor to penetrate.
  6. Remove the chicken from the refrigerator and allow to come to room temperature before cooking.
  7. Preheat 4 tbsp. of cooking oil to medium hot in a wide skillet.
  8. Cook the chicken until a nice crust has formed on both sides. Don't crowd the chicken in the skillet. It's best to cook it in 2 batches.
  9. Once the chicken is cooked, remove it from the skillet and allow it to rest for 5 minutes.
  10. Slice into even 1/4" strips.
  11. PREPARING THE VEGETABLES
  12. Slice the onion and bell peppers into even 1/4" strips.
  13. Preheat a wide skillet to medium hot with 3 tbsp. of oil.
  14. Add all of the sliced vegetable.
  15. Cook until the vegetables are just starting to blacken and are just cooked through. Don't cook them until they are mushy. Cook them to "al dente."
  16. Mix with a pinch of salt.
  17. SERVING
  18. Put the vegetables and chicken fajitas on a large serving platter. Serve with hot flour tortillas on the side.

Courses Chicken, Dinner

Cuisine Mexican


4. Serve and Enjoy!

Warm the fajitas just before serving. To serve, pile the chicken fajitas and vegetables on a platter. Serve with a stack of hot flour tortillas and your favorite salsas on the side.

Chicken Fajitas en Adobo
Ready to serve. Chicken fajitas in adobo with green, yellow and red bell peppers.

We’re not fussy about plating them perfectly. This is a homestyle dish.

Chicken Fajitas Tacos
Some good looking chicken fajitas tacos just waiting to be eaten.

More Mexican Chicken Dishes

  • Chicken Tostadas
  • Chicken Taquitos
  • Chicken Tinga
  • Tomatillo Chicken
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Filed Under: Chicken Tagged With: Adobo, Bell Peppers, Chicken, Fajitas, Guajillo Chile

Reader Interactions

Comments

  1. Maggie Unzueta says

    August 13, 2018 at 8:04 pm

    This looks incredibly delicious.

    Reply

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Douglas Cullen
I am Douglas C. – Share my love of Mexican  Cuisine that developed over 20+ years of living in Mexico. More…

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