Skillet Chicken Fajitas

August 14, 2012

When dining out I’ve always avoided Chicken Fajitas because they can be too plain, so I’ve tended towards the fuller-flavored beef or pork tacos. However, this recipe surprised me by spicing up the chicken; by soaking the raw chicken in a marinade for an hour. Also, this recipe abandons the usual lackluster bell peppers in favor of oven-charred poblanos; much more flavorful. The heavy cream in the Rajas con Crema adds richness to this otherwise lean dish. These are far and away the best Fajitas I’ve ever eaten. My eldest son (the picky eater) only ate the chicken without the rajas con crema. 4-stars.

A fully assembled taco

Comments:

  1. When cooking on the stove-top, the recipe cooks for just 4 minutes, then relies on the extremely low 200-degree oven to bring the chicken up to the desired 160-degrees. After 20 minutes in the oven, I realized that 200-degrees is too cool to effectively bring the chicken up to temperature. I finally gave up and finished it on the stove-top.
  2. Because I cooked the chicken for a second time in the skillet, there were no remaining pan juices for Step 12.

Rating: 4-stars.
Cost: $13.
How much work? Medium.
How big of a mess?  High.
Start time 4:30 PM. Dinner time 6:00 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:

Chicken:
1/4 cup vegetable oil
2 tablespoons lime juice
4 garlic cloves
1-1/2 teaspoons smoked paprika
1 teaspoon granulated sugar
1 teaspoon table salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 pounds boneless, skinless chicken breasts

Rajas con Crema:
1 pound poblano chiles (3 to 5)
1 tablespoon vegetable oil
1 onion
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup heavy cream
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Serving and Garnishes:
10 flour tortillas (6-inch)
1/4 cup minced fresh cilantro
Lime wedges
crumbled queso fresco or feta

  1. Trim away any excess fat from the chicken breasts and pound them until they are 1/2″ thick.
  2. 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.
  3. 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.
  4. Broil for 7 to 10 minutes until the skin becomes charred, rotating and adjusting the tray so that they char evenly.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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
  11. Put cooked chicken on cutting board, tent loosely and allow to rest for 5 minutes. Don’t wash the skillet.
  12. 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.
  13. When serving, put a few chicken slices in a warm flour tortilla. Put some vegetable mixture, cilantro ontop. Squeeze a lime wedge.

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