Skillet Chicken Fajitas

Name: Skillet Chicken Fajitas
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/4 cup, vegetable oil; 2 tablespoons, lime juice; 4 , garlic cloves, peeled and smashed; 1 1/2 teaspoons, smoked paprika; 1 teaspoon, sugar; 1 teaspoon, salt; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 1/4 teaspoon, cayenne pepper; 1 1/2 pounds boneless, skinless, chicken breasts, trimmed and pounded to 1/2-inch thickness; 1 pound (3 to 4), poblano chiles, stemmed, halved, and seeded; 1 tablespoon, vegetable oil; 1 , onion, halved and sliced 1/4 inch thick; 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; 8 - 12 (6-inch), flour tortillas, warmed; 1/4 cup, minced fresh cilantro; , Spicy Pickled Radishes; , Lime wedge

41 comments

Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.

SERVES4

TIME1½ hours, plus 30 minutes marinating

has video

WHY THIS RECIPE WORKS

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 smoke...

This is a members' feature.