Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV
Dry, stringy chicken breasts and limp, tasteless vegetables desperately need a truckload of toppings. How about chicken fajitas that taste great on their own?
We quickly realized that the separate components of the best chicken fajita recipe would require special handling. Briefly marinating the chicken in a high-acid mixture created a bright, unadulterated tang. The chicken, peppers, and onions ...