Why do you use chicken thighs instead of chicken breast for these chicken fajitas?

That's my ultimate kitchen secret for the very best result! Chicken breast can quickly dry out in a scorching hot pan. Chicken thighs (or chicken drumsticks) contain just a bit more fat, keeping the meat super tender and juicy, even if you sear it hard over high heat for that typical, golden-brown texture. Truly next level in terms of flavor!

How do I prevent my homemade jalapeño mayonnaise from separating?

Making mayonnaise with an immersion blender is super simple, as long as you keep one golden rule in mind: make sure all ingredients (the egg, oil, and mustard) are perfectly at room temperature. If the oil is ice cold and the egg is warm, the emulsion won't set. Place your immersion blender all the way at the bottom of your measuring cup, turn it on, and only slowly pull it upwards once you see the mayo thickening at the bottom. Success guaranteed!

Chicken fajita with mango salad

Favorites

20min

•

Easy

Craving a taste explosion that instantly gives you a holiday feeling? We're all diving into the colorful Mexican cuisine for an absolute winner: we're making delicious chicken fajitas! This is the ultimate comfort food to share with the whole family or a group of friends. Everyone cheerfully builds their own wrap at the table, and believe me: that's always a guaranteed success.

Craving a taste explosion that instantly gives you a holiday feeling? We're all diving into the colorful Mexican cuisine for an absolute winner: we're making delicious chicken fajitas! This is ...

Ingredients

What do you need?

Quantity: 4P

Fajitas
800 g chicken thighs, boneless meat
1 packet Santa Maria fajita mix
Peanut oil for frying
8 tortillas

Jalapeño mayo
1 egg
300 ml peanut oil
Salt
1 tbsp mustard
2 tbsp pickled jalapeño peppers without juice
2 tsp honey

Mango salad
1 large, ripe mango
1 red onion
1 green & red bell pepper
Black pepper and salt
4 tbsp vinegar
6 tbsp canola oil
1 bunch flat-leaf parsley

800 g chicken thighs, boneless meat
1 packet Santa Maria fajita mix
Peanut oil for frying
8 tortillas

1 egg
300 ml peanut oil
Salt
1 tbsp mustard
2 tbsp pickled jalapeño peppers without juice
2 tsp honey

1 large, ripe mango
1 red onion
1 green & red bell pepper
Black pepper and salt
4 tbsp vinegar
6 tbsp canola oil
1 bunch flat-leaf parsley