Skillet Chicken Fajitas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil
• 4 teaspoons lime juice
• 3 garlic cloves, peeled and smashed
• 1 teaspoon smoked paprika
• 3/4 teaspoon sugar
• 3/4 teaspoon table salt
• 3/8 teaspoon ground cumin
• 3/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 lb boneless skinless chicken thighs, trimmed and pounded to 1/2-inch thickness
• 3 poblano chiles, stemmed halved and seeds removed
• 2 teaspoons vegetable oil
• 1 small onion, halved and sliced 1/4-inch thick
• 1 large garlic clove, minced
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 1/4 cup heavy cream
• 2 teaspoons lime juice
• 3/8 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 8 -12 flour tortillas, warmed (6-inch each)
• 1/4 cup minced fresh cilantro
• 1/2 cup crumbled queso fresco or 1/2 cup feta cheese
• lime wedge

Recipe

• 1 adjust oven rack to highest position and preheat broiler.
• 2 whisk together 2 t oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. add chicken and toss to coat. cover and let stand at room temperature 30-60 minutes.
• 3 line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. rub off most of the skin from the peppers (some skin/char may be left for flavor). slice peppers into 1/4" strips.
• 4 adjust oven racks to lowest and middle positions and turn oven on at 200°f.
• 5 heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. add onion and cook until charred and slightly soft, 3 minutes. add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. add cream and stir often until cream thickens and clings to onions, 1-2 minutes. add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. wipe out pan with paper towel.
• 6 add remaining 1 t oil and heat over high heat until smoking. remove chicken from marinade and wipe off excess. add chicken and cook without moving until bottom side is well charred, about 4 minutes. flip chicken and transfer skillet to lower oven rack. bake until internal temperature of chicken reaches 160f, 7-10 minutes. transfer to cutting board and let rest 5 minutes. do not wash out skillet.
• 7 slice cooled chicken into 1/4" thick strips. return chicken strips to pan and toss to coat with pan juices. transfer to a bowl to serve.
• 8 to serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.