Name: Sizzling Chicken Fajitas with Peppers
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 1/2 lb boneless, skinless chicken breasts, pounded to an even 3/4 inch; 1/4 cup fresh lime juice, plus 1 tbsp for the sizzle; 2 tbsp fresh orange juice; 3 tbsp neutral oil, divided; 3 garlic cloves, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried mexican oregano; 1 1/4 tsp kosher salt, divided; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1 white onion, sliced into thick half-moons; 8 small flour tortillas, warmed; 1 cup each guacamole and pico de gallo, for serving; 1/4 cup fresh cilantro, chopped

Sizzling Chicken Fajitas with Peppers

4.3 from 88 home cooks Free

Chicken breasts marinated in lime, orange and chili powder are seared hard, sliced and heaped over charred pepper strips on a screaming-hot cast-iron skillet. A splash of lime at the table sets off the hiss and cloud of steam. Pass warm tortillas, guacamole and salsa, and let everyone build their own.

Prep

45 min

Cook

25 min

Total

1 hr 10 min

Serves

Level

Easy

Cuisine

Tex-Mex

Method

Step 1: Whisk 1/4 cup lime juice, the orange juice, 2 tbsp oil, garlic, chili powder, cumin, oregano and 1 tsp salt. Coat the chicken and marinate for 30 minutes; longer and the citrus starts to turn the surface chalky.
Step 2: Heat a large cast-iron skillet over medium-high heat until a drop of water skitters and vanishes. Lift the chicken from the marinade, letting the excess drip off, and sear for 5 to 6 minutes per side until well browned and the center reads 165F.
Step 3: Move the chicken to a cutting board and rest 5 minutes while you cook the vegetables, then slice across the grain into 1/2-inch strips.
Step 4: Add the remaining 1 tbsp oil to the hot skillet with the peppers, onion and remaining 1/4 tsp salt. Cook over high heat for 6 to 7 minutes, stirring only every minute or so, until charred in spots but still with some bite.
Step 5: Push the vegetables into an even bed, lay the sliced chicken over the top along with any resting juices, and let the pan get very hot again for 1 minute.
Step 6: Carry the skillet to the table on a trivet, splash in the reserved 1 tbsp lime juice and let it hiss. Scatter with cilantro and serve with the tortillas, guacamole and pico de gallo.

Kitchen note

Stirring the peppers only occasionally lets them sit against the hot iron long enough to blacken in patches, which is where the smoky fajita flavor comes from.