Skillet Chicken Fajitas

Ingredients

• 0.25 cup vegetable oil (divided)
• 2 tbsp lime juice
• 4 garlic cloves (peeled and smashed)
• 1.5 tsp smoked paprika
• 1 tsp sugar
• 1 tsp salt
• 0.5 tsp ground cumin
• 0.5 tsp pepper
• 0.25 tsp cayenne pepper
• 1.5 lb boneless, skinless chicken breasts (trimmed and pounded to 1/2-inch thickness)
• 1 lb poblano chiles (3 to 4 chiles; stemmed, halved, and seeded)
• 1 tbsp vegetable oil (for cooking vegetables)
• 1 onion (halved and sliced 1/4 inch thick)
• 2 garlic cloves (minced)
• 0.25 tsp dried thyme
• 0.25 tsp dried oregano
• 0.5 cup heavy cream
• 1 tbsp lime juice (for the rajas)
• 0.5 tsp salt (for the rajas)
• 0.25 tsp pepper (for the rajas)
• 10 flour tortillas (8-12 tortillas, 6-inch size, warmed)
• 0.25 cup fresh cilantro (minced)
• lime wedge (for serving)

Steps

1. 1

   Whisk 3 tablespoons of the vegetable oil, 2 tablespoons lime juice, smashed garlic, smoked paprika, sugar, 1 teaspoon salt, cumin, 1/2 teaspoon pepper, and cayenne together in a bowl.

2. 2

   Add the chicken to the marinade and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.

3. 3

   Adjust oven rack to the highest position and heat the broiler. Arrange the poblanos, skin side up, on an aluminum foil–lined rimmed baking sheet and press to flatten.

4. 4

   Broil the poblanos until the skin is charred and puffed, about 4 to 10 minutes, rotating the baking sheet halfway through cooking.

5. 5

   Transfer the charred poblanos to a bowl, cover, and let steam for 10 minutes.

6. 6

   Rub the majority of the skin from the poblanos and discard, preserving some skin for flavor. Slice the poblanos into 1/4-inch-thick strips.

7. 7

   Adjust oven racks to the middle and lowest positions and heat the oven to 200 degrees Fahrenheit.

8. 8

   Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until just smoking.

9. 9

   Add the sliced onion and cook until charred and just softened, about 3 minutes.

10. 10

    Add the minced garlic, thyme, and oregano and cook until fragrant, about 15 seconds.

11. 11

    Add the heavy cream and cook, stirring frequently, until reduced and the cream lightly coats the onion, about 1 to 2 minutes.

12. 12

    Add the poblano strips, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

13. 13

    Transfer the vegetable mixture to a bowl, cover, and place on the middle oven rack to keep warm. Wipe out the skillet with paper towels.

14. 14

    Remove the chicken from the marinade and wipe off the excess. Heat the remaining 1 tablespoon oil in the now-empty skillet over high heat until just smoking.

15. 15

    Add the chicken to the skillet and cook without moving it until the bottom side is well charred, about 4 minutes.

16. 16

    Flip the chicken and transfer the skillet to the lower oven rack. Bake until the chicken registers 160 degrees Fahrenheit, about 7 to 10 minutes.

17. 17

    Transfer the chicken to a cutting board and let rest for 5 minutes; do not wash out the skillet.

18. 18

    Slice the chicken crosswise into 1/4-inch-thick strips. Return the chicken strips to the skillet and toss to coat with the pan juices.

19. 19

    To serve, spoon a few pieces of chicken into the center of a warmed tortilla and top with a spoonful of the vegetable mixture, cilantro, and Spicy Pickled Radishes (if using). Serve with lime wedges.

Notes

For the best results, pound the chicken to an even 1/2-inch thickness to ensure even cooking and charring. The recipe suggests serving with Spicy Pickled Radishes and queso fresco as optional garnishes.

Nutrition per serving

• main
• chicken
• fajitas
• skillet
• baked
• dinner
• American
• Mexican-inspired