Chicken Fajita Recipe with a Filipino Twist

The chicken fajita recipe, as we all know, originated from the land where Speedy Gonzales was born – Mexico. Since its inception, it has been continuously modified and developed to fit every person’s palate. Because of its popularity, it has reached thousands of people around the globe and has been given a signature twist by different cooks to what was then a traditional Mexican cuisine.

Finally, when it reached the Philippines, chefs didn’t waste time in putting a Filipino touch to the Mexican original, earning a grand slam victory that won Filipino hearts.

Here is the Pinoy Chicken Fajita Recipe that Filipinos anywhere around the world will recognize.

Pinoy Chicken Fajita Recipe

Ingredients:

Though these measurements can vary according to the individual’s taste buds, these are the basic, general portions of each ingredient according to the majority (based on Filipino culture).

Serves 1

For the fajita marinade:

• Dash of cooking oil
• Dash of barbeque sauce
• 1 siling labuyo, minced
• Tablespoon of banana catsup
• 1 garlic clove- crushed
• salt and pepper

For the filling:

This is just like the adobo that any Filipino would recognize, only with slight modification.

• 1 skinless chicken breast- thinly sliced
• 2 garlic cloves- crushed
• 1/3 green pepper-sliced
• 1/2 small jalapeno chopped
• 2 tablespoons Soy sauce
• 2-3 tablespoons vinegar
• 1 spring onion-sliced
• Dash of oyster sauce

Extras:

• 3 big pan de sal
• Shredded lettuce
• Tomato salsa
• Sour cream
• Kesong puti

Method:

1. Marinade the chicken in a Tupperware by putting all the ingredients for the marinade. Mix it until everything is even and refrigerate for an hour.
2. Heat the frying pan and add the cooking oil until spitting. Lower down the heat and add the spices, then the chicken. Stir-fry the chicken until all sides are slightly cooked just right. Add the soy sauce then the vinegar. Let it sit without stirring and lower the heat again. Leave until the liquid is out and add the oyster sauce. Set aside.
3. Cut the pan de sal in half and heat it in a toaster. Add the rest of the extra ingredients before putting the chicken on top of it.
4. Serve with any beverage you like.