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Al Roker's Chicken Fajitas with Yellow Rice and Black Beans

Al Roker's recipe for quick and easy chicken fajitas
TODAY Show: Al Roker cooks up quick and easy chicken fajitas. -- January 8, 2016Samantha Okazaki / TODAY


Chicken fajitas
  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons adobo seasoning with salt
  • 1 tablespoon dried oregano
  • 4 tablespoons cooking oil
  • 1 red onion, halved and sliced into ¼-inch strips
  • 3 bell peppers, assorted colors if possible, sliced into ½-inch strips
  • Salt and pepper to taste
  • 8-12 corn tortillas
  • 2-3 limes
Yellow rice
  • 1 1/2 cups frozen peas and carrots
  • 1 box seasoned yellow rice mix
Black beans
  • Two 15-ounce cans black beans
  • One 10-ounce can Ro*tel Diced Tomatoes and Green Chilies

Chef notes

Fajitas are a family-pleasing meal, and this version is quick, cheap and easy to make at home. Who doesn't love a meal you can eat with your hands?


For fajitas:

Cut the chicken breasts into ½-inch thick strips lengthwise and place into a bowl. Add adobo seasoning and oregano and mix well.  Let sit 30 minutes at room temperature.

Heat a large skillet on medium-high heat, and place a cast iron griddle on another burner over medium-high heat.  Add 1 tablespoon oil to the skillet.  When oil is hot, add half the chicken strips and let cook until browned on all sides and cooked through, about 6 minutes.  Put chicken on a plate and set aside. Add a tablespoon oil to the skillet and repeat with remaining chicken.  Remove chicken from pan.

Meanwhile, place corn tortillas 1-2 at a time, onto the hot griddle and cook until slightly blistered on the bottom, then turn tortilla over to cook the other side, about a half-minute per side if the griddle is really hot.  Remove tortillas to a shallow bowl lined with a cloth napkin to keep them warm.  Stack the tortillas as they come off the grill, covering them all with the napkin.

When chicken is done, add another tablespoon oil to the same pan and turn heat to high.  When oil is hot, add the onions and a pinch of salt. Saute until edges are browned, but onion is not fully softened, about 2 minutes.  Transfer to a plate.

Return pan to burner and add the last tablespoon oil. When oil is hot, add peppers and a pinch of salt.  Saute until edges are browned. Return onions and chicken to the pan and stir over high heat until all is heated through, just a minute or two.

Serve with the blistered tortillas and quartered limes.  Serve yellow rice and black beans on the side.

For rice:

Place frozen vegetables in a bowl at room temperature to thaw. Make yellow rice according to package directions. In the last few minutes of cooking, scatter the vegetables over the top of the rice and return the lid to the pot. Stir well before serving. 

For beans:

Place beans in a saucepot. Drain tomatoes and add to pot. Heat over medium heat, stirring occasionally, until simmering. Serve warm.