Skillet Chicken Fajitas
Skillet Chicken Fajitas
From Mego's Kitchen, modified from Cook's Illustrated:
Ingredients:
1/4 cup vegetable oil
2 tablespoons lime juice
4 garlic cloves, peeled and smashed or put through garlic press
1 1/2 teaspoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
Instructions:
Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake at 310F until chicken registers 160 degrees, 7 to 10 minutes (longer if you have thicker breasts). Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
Over medium heat, add sliced bell pepper and onions to still dirty skillet and saute until softened, 2-3 minutes. Once Chicken has rested, slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss with peppers/onions/pan juices. Serve plain or in a tortilla
From Mego's Kitchen, modified from Cook's Illustrated:
Ingredients:
1/4 cup vegetable oil
2 tablespoons lime juice
4 garlic cloves, peeled and smashed or put through garlic press
1 1/2 teaspoons smoked paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
1 red bell pepper, sliced
1 medium onion, sliced
Tortillas for serving (optional)
Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake at 310F until chicken registers 160 degrees, 7 to 10 minutes (longer if you have thicker breasts). Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
Over medium heat, add sliced bell pepper and onions to still dirty skillet and saute until softened, 2-3 minutes. Once Chicken has rested, slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss with peppers/onions/pan juices. Serve plain or in a tortilla
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