From America's Test Kitchen Season 13: Chicken Classics, Improved
To create indoor chicken fajitas that didn’t require a slew of compensatory garnishes to be tasty, we took a fresh look at the key ingredients. For well-charred, juicy chicken we marinated boneless, skinless breasts in a potent mix of smoked paprika, garlic, cumin, cayenne, and sugar before searing them hard on one side and finishing them gently in a low oven. We revamped the usual bland mix of bell pepper and onion by charring poblano chiles and thinly sliced onion, and then cooking them down with cream and lime. Finally, we finish the dish with small amounts of complementary garnishes: pickled radish, queso fresco, and cilantro leaves.
Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.Watch the Video
We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.