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Smoky Chipotle Fajita Sauce
This sauce is the whole game. Smoky, a little spicy, and it clings to the chicken and veggies instead of turning watery.
Sauce Ingredients
- 1 cup Mutti passata
- 1–2 chipotle peppers in adobo, finely minced
- 1 tbsp adobo sauce (from the can)
- 1 tbsp olive oil
- 1/2 small sweet onion, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Juice of 1/2 lime
- 1/2 tsp honey (optional, balances heat)
- Salt to taste
How to Make the Sauce
- Heat olive oil in a skillet over medium heat.
- Sauté diced onion for 3–4 minutes until softened.
- Add garlic, cumin, smoked paprika, and oregano. Stir for 30 seconds to bloom.
- Stir in passata, minced chipotle pepper(s), and adobo sauce.
- Simmer 8–10 minutes until slightly thickened and glossy.
- Finish with lime juice. Add honey if you want the heat rounded out.
- Taste and salt as needed. Set aside.
Chicken Fajitas
Ingredients
- 1 1/2–2 lbs chicken breast, sliced into strips
- Salt & black pepper
- Onion powder
- Garlic powder
- 2 bell peppers, sliced
- 1 large sweet onion, sliced
- Olive oil
- Kosher salt
- 6 flour tortillas
Cook Everything Separately (Key Move)
- Peppers: Heat a drizzle of olive oil in a pan. Add peppers and a pinch of kosher salt. Cook until slightly blistered but still vibrant. Remove to a bowl.
- Onions: Add another drizzle of olive oil if needed. Cook onions with kosher salt until softened and lightly caramelized. Remove to a separate bowl.
- Chicken: Season chicken with salt, pepper, onion powder, and garlic powder. Sear in olive oil until just cooked through. Remove to a third bowl.
Bring It Together
- When ready to serve, add back to the pan:
- About 1/2 cup cooked peppers
- About 1/2 cup cooked onions
- About 1/2 cup cooked chicken
- Pour in about 1 cup of the fajita sauce.
- Bring to a simmer for 3–4 minutes until everything is coated and glossy.
White Rice Cooked in Chicken Stock
This is the underrated move. Chicken stock + butter makes the rice taste like something.
Rice Ingredients
- 1 1/2 cups dry white rice
- Chicken stock (use instead of water per your rice ratio)
- 1 tbsp butter
How to Make It
- Cook rice using chicken stock instead of water (follow your rice cooker or pot ratio).
- When finished, stir in butter and fluff.
How to Serve
- Warm flour tortillas.
- Load up each tortilla with the saucy fajita mix.
- Serve alongside the chicken-stock rice.
- Pro move: mix the fajita drippings into the rice.
- Top with sour cream or 2% plain Greek yogurt for a lighter option.
Macros (Estimated)
Makes: 6 servings
Per serving (no topping): ~680 calories | ~51g protein | ~70g carbs | ~20g fat | ~4–6g fiber
Add topping (optional):
- + 2 tbsp 2% plain Greek yogurt: +~30 calories | +3g protein | +2g carbs | +0g fat
- + 2 tbsp sour cream: +~60 calories | +1g protein | +1g carbs | +6g fat
Note: Macros are estimates and will vary based on tortilla brand, exact oil used, and rice portion size.
FAQ
Why cook peppers, onions, and chicken separately?
Because each one needs a different cook time. This keeps the peppers from turning mushy, the onions from getting watery, and the chicken from overcooking. You get better texture across the board.
How spicy is this?
It depends on your chipotle count. Use 1 chipotle for medium heat, 2 for bold. You can always add a little honey to round it out.
Storage
Store fajita mix and rice separately in airtight containers for up to 4 days. Reheat in a skillet with a splash of stock or water to loosen the sauce.
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