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Home / Food and Wine Pairings / Chicken fajitas

Chicken fajitas

Chef, Lenny Redé
Wine Pairings:   Grenache Blanc

, 

Sauvignon Blanc

, 

Chicken fajitas are flavor packed, fun and easy to prepare. Try these with a Grenache Blanc for something new

 

Savvy match: Chicken fajitas can pack a punch. With hints of plum, honeysuckle, pear, and baked bread along with mild tannins and medium acidity, Grenache Blanc will cut through the spiciness of the poblanos while accenting the spice combination of the cumin, oregano, and chili powder. Oak-aged Grenache Blanc, similar to Chardonnay, also possesses a creamy texture and complex stem structure, which will go nicely with fresh guacamole and cilantro.

Everyone loves chicken fajitas, or at least everyone should because they’re easy to make and delicious! I challenge anyone to have to eat just one fajita. It’s impossible because they are simply tasty, and eating with your hands is just plain fun. While simple and easy to prepare, fajitas have a great marriage of spices, flavors, textures, and temperatures. Chicken flavored with cumin and oregano, lightly cooked onion and poblano peppers, and spicy heat and crunch, add on some cold guacamole and salsa atop your warm, soft tortilla, garnish with fresh cilantro, and you have a mouth-watering culinary delight. Due to its close affiliation and similarities to traditional red Grenache, Grenache Blanc has a fuller body and depth of complexity than most of its California white wine counterparts. Grenache shares more similarities in structure and depth of flavor with full-bodied reds than with most crisp white wines like Sauvignon Blanc.

Ingredients

  • 2 ounces olive oil
  • 2 ounces lime juice
  • 3 cloves garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon honey
  • 1 teaspoon chile powder 
  • 1 tablespoon cilantro
  • 1 teaspoon oregano  
  • 1 teaspoon cumin
  • Salt and pepper
  • 1 ½ pounds chicken breast, sliced
  • 1 each red onion, julienne
  • 1 each red pepper, julienne
  • 1 each poblano pepper, julienne
  • 12 each tortillas (flour or corn)
  • 2 each avocado, chopped
  • Cilantro sprigs
  • Limes 
  • Salsa
  • Sour cream

Steps

1.

Combine lime juice, olive oil, garlic, Worcestershire sauce, honey, cilantro, cumin, oregano, salt, and pepper in a mixing bowl.

2.

Add chicken to the marinade. Marinate in the refrigerator for at least 30 minutes but no longer than 3 hours.

3.

Preheat a 12-inch cast iron skillet over high heat with 2 teaspoons of the oil.

4.

When the skillet is hot, add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.

5.

Sauté the peppers and onions for about 4 minutes or until they are golden and have softened slightly. Remove the peppers and onions from the skillet onto a plate and set aside.

6.

Add another 2 teaspoons of oil to the hot skillet. Add in the chicken fajita mixture and sauté until the chicken is cooked through and no longer pink.

7.

Add the peppers and onions back into the skillet.

8.

Warm tortillas on a cast iron pan wrap in cloth and serve warm.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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