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    You are in: Home / Recipes / Skillet Chicken Fajitas Recipe
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    Skillet Chicken Fajitas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    DrGaellon's Note:

    From Sep/Oct 2012 Cook's Illustrated. The poblanos are fruitier and more flavorful than the typical green peppers.

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    Units: US | Metric


    Rajas con Crema

    For service


    1. 1
      Adjust oven rack to highest position and preheat broiler.
    2. 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. 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. 4
      Adjust oven racks to lowest and middle positions and turn oven on at 200°F.
    5. 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. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Skillet Chicken Fajitas

    Serving Size: 1 (379 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1035.5
    Calories from Fat 491
    Total Fat 54.6 g
    Saturated Fat 14.7 g
    Cholesterol 229.6 mg
    Sodium 2288.3 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 6.2 g
    Sugars 9.3 g
    Protein 57.8 g

    The following items or measurements are not included:

    queso fresco

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