CHICKEN FAJITAS
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don't use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.
- Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.
- Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.
- Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.
- Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 23 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 1011 milligrams, Sugar 6 grams, TransFat 0 grams
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Tariq Gold
[email protected]These fajitas were a disappointment. The chicken was tough and the vegetables were mushy.
Abigail Baidoo
[email protected]I love how versatile this recipe is. I can easily swap out different vegetables or proteins depending on what I have on hand.
Iris Espinoza
[email protected]The chicken fajitas were a bit bland. I think I'll add more seasoning next time.
Fahim gaming
[email protected]I've made this recipe several times and it always turns out great. It's a go-to meal for busy weeknights.
Josh Pro
[email protected]These fajitas were just okay. The chicken was a bit dry and the vegetables were undercooked.
Shah Log
[email protected]I'm not a big fan of chicken fajitas, but I decided to give this recipe a try. I was pleasantly surprised! The chicken was juicy and flavorful, and the vegetables were cooked perfectly.
Arman Jabarkhel
[email protected]I made these fajitas for a party and they were a huge success. Everyone loved them!
Hussein HA
[email protected]The fajitas were delicious! I especially liked the citrusy flavor of the marinade.
shahinur islam
[email protected]I love how easy this recipe is to follow. I was able to make it in under 30 minutes, and it turned out great.
Edward Ndiritu
[email protected]These chicken fajitas were a hit with my family! The chicken was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this recipe again.