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Skillet Chicken Fajitas

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Skillet Chicken Fajitas 1 Picture

Ingredients

  • Chicken:
  • Chicken:
  • Chicken:
  • 1/4 1/4 1/4 cup vegetable oil
  • 1/4 1/4 1/4 cup vegetable oil
  • 1/4 1/4 1/4 cup vegetable oil
  • 2 2 2 tablespoons lime juice
  • 2 2 2 tablespoons lime juice
  • 2 2 2 tablespoons lime juice
  • 4 4 4 garlic cloves
  • 4 4 4 garlic cloves
  • 4 4 4 garlic cloves
  • 1-1/2 1-1/2 1-1/2 teaspoons smoked paprika
  • 1-1/2 1-1/2 1-1/2 teaspoons smoked paprika
  • 1-1/2 1-1/2 1-1/2 teaspoons smoked paprika
  • 1 1 1 teaspoon granulated sugar
  • 1 1 1 teaspoon granulated sugar
  • 1 1 1 teaspoon granulated sugar
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1 1 1 teaspoon table salt
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon ground cumin
  • 1/2 1/2 1/2 teaspoon pepper
  • 1/2 1/2 1/2 teaspoon pepper
  • 1/2 1/2 1/2 teaspoon pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 1-1/2 1-1/2 1-1/2 pounds boneless, skinless chicken breasts
  • 1-1/2 1-1/2 1-1/2 pounds boneless, skinless chicken breasts
  • 1-1/2 1-1/2 1-1/2 pounds boneless, skinless chicken breasts
  • Rajas con Crema:
  • Rajas con Crema:
  • Rajas con Crema:
  • 1 1 to 5) poblano chiles (3 to 5)
  • 1 1 to 5) poblano chiles (3 to 5)
  • 1 1 to 5) poblano chiles (3 to 5)
  • 1 1 1 tablespoon vegetable oil
  • 1 1 1 tablespoon vegetable oil
  • 1 1 1 tablespoon vegetable oil
  • 1 1 1 onion
  • 1 1 1 onion
  • 1 1 1 onion
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 1/4 1/4 1/4 teaspoon dried thyme
  • 1/4 1/4 1/4 teaspoon dried thyme
  • 1/4 1/4 1/4 teaspoon dried thyme
  • 1/4 1/4 1/4 teaspoon dried oregano
  • 1/4 1/4 1/4 teaspoon dried oregano
  • 1/4 1/4 1/4 teaspoon dried oregano
  • 1/2 1/2 1/2 cup heavy cream
  • 1/2 1/2 1/2 cup heavy cream
  • 1/2 1/2 1/2 cup heavy cream
  • 1 1 1 tablespoon lime juice
  • 1 1 1 tablespoon lime juice
  • 1 1 1 tablespoon lime juice
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 1/2 1/2 1/2 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • 1/4 1/4 1/4 teaspoon pepper
  • 1/4 1/4 1/4 teaspoon pepper
  • Serving Serving and Garnishes:
  • Serving Serving and Garnishes:
  • Serving Serving and Garnishes:
  • 10 10 10 flour tortillas (6-inch)
  • 10 10 10 flour tortillas (6-inch)
  • 10 10 10 flour tortillas (6-inch)
  • 1/4 1/4 1/4 cup minced fresh cilantro
  • 1/4 1/4 1/4 cup minced fresh cilantro
  • 1/4 1/4 1/4 cup minced fresh cilantro
  • Lime wedges
  • Lime wedges
  • Lime wedges
  • crumbled queso fresco or feta
  • crumbled queso fresco or feta
  • crumbled queso fresco or feta

Details

Preparation

Step 1

Trim away any excess fat from the chicken breasts and pound them until they are 1/2″ thick.

In a medium bowl, add 3 tablespoons vegetable oil, lime juice, pressed garlic, paprika, sugar, salt, cumin, pepper, and cayenne together. Whisk to combine, add the chicken to the bowl and toss to evenly coat. Cover bowl with plastic wrap and allow to marinade at room temperature for 1 hour.

Meanwhile, set an oven rack as close as possible to the broiler element. Slice poblanos chiles in half, remove the stem and seeds, and arrange with the skin-side up onto a baking sheet lined with foil. Some of the chiles may need to be flattened so that they are the same distance from the broiler.

Broil for 7 to 10 minutes until the skin becomes charred, rotating and adjusting the tray so that they char evenly.

Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200-degrees.

Peel away most of the skin from the chiles, and slice into 1/4″ wide strips. Remove onions ends, slice in half, then slice onion from pole-to-pole into 1/4″ wide strips.

Add 2 tablespoons vegetable oil to a 12″ non-stick skillet. Preheat over a high burner until the oil just begins to smoke. Add onions and cook for 4 minutes until they become charred. Cook the pressed garlic, thyme and dried oregano for just 15 seconds. Add the 1/2 cup of cream and reduce for 1-1/2 to 2 minutes until the onions are lightly coated with cream. Add sliced chile, lime juice, salt and pepper to the skillet, mix until evenly coated with cream.

Empty the veggies into the same bowl you used to steam the chiles. Cover with aluminum foil and set on middle rack in the oven.

Use paper towels to wipe out the skillet. Remove the chicken from the bowl and use more paper towels to wipe of some excess, but not all of the marinade
Set skillet over high burner and preheat 1 tablespoon vegetable oil until it begins to smoke. Cook chicken for 4 minutes without moving; until the bottom becomes charred. Flip chicken, cook for 2 minutes until the chicken registers 150-degrees. Bake for about 10 minutes until chicken internal temperature of the chicken reaches 160 degrees.

Put cooked chicken on cutting board, tent loosely and allow to rest for 5 minutes. Don’t wash the skillet.

Cut chicken cross-wise into 1/4″-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.

When serving, put a few chicken slices in a warm flour tortilla. Put some vegetable mixture, cilantro on top. Squeeze a lime wedge.

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