Instant Pot Chicken Fajitas Recipe - Crunchy Creamy Sweet (2024)

FAQs

Why does my Instant Pot chicken come out rubbery? ›

Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

There are two secrets to perfect fajita vegetables: (1) Stop cooking while they still look a little crunchy, and (2) Season them well.

What causes woody chicken breasts? Scientists are still working on finding the root cause of woody chicken breasts. But based on her research, Owens believes woody breasts are related to the development of the muscle. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress.

Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.

When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips. For the chicken breast, cutting across the meat's grain will make for more tender fajitas.

My understanding is that pre-slicing allows you to marinate more, but at the price of meat juice. Then maybe try both ways and see what you prefer. This is going to personal preference.

The key to really good, flavorful fajitas is searing the meat and vegetables over high heat so they get a smoky, charred flavor. That said, be certain to not overcrowd the pan so the ingredients sear vs steam. Work in batches and make sure the oil is smoking hot before searing each batch of chicken and vegetables.

Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.

Restaurants also might add a little extra oil to the skillet just before serving, which also creates a sizzling sound as the oil heats up.

Should I cut chicken for fajitas before cooking? ›

It is traditional to cut the chicken into thin strips for fajitas. This allows the chicken to cook quickly and evenly, while also providing a better texture when combined with the other ingredients.

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

Fajita Marinade Ingredients

Olive oil: Two tablespoons of olive oil keeps the meat moist. Garlic: Fresh garlic lends a bold flavor. Soy sauce: You'll need two tablespoons of olive oil. Salt: A teaspoon of salt enhances the other flavors.

How to make Fajita Vegetables: The classic way is to use a cast iron skillet or griddle to sear the vegetables quickly while keeping them tender-crisp. You can also roast them off on a sheet pan at 400 degrees for 18-20 minutes or use a grill pan on your grill to cook them over medium heat.

Bell peppers are safe to eat cooked or raw. They are crunchy and crisp with a very mild spicy bite when raw. Cooking tends to enhance the pepper's natural sweetness. The veggies can also take on a smokiness when grilled or broiled.

Cook the fajita veggies in hot oil in a cast iron skillet over medium-high heat. For firmer veggies, cook for about 5 to 7 minutes. I prefer to cook the veggies for 10 to 15 minutes so that they're softer and more charred. Add the seasonings in the beginning and sprinkle with salt throughout the cooking process.

Fajita veggies or fajita vegetables are a simple dish consisting of strips of sweet bell peppers and onions - cooked together over high heat until they are tender-crisp and slightly charred.