Some cosmetic changes in preparation for larger site changes in the works.


Wow, this was the best chicken fajitas I have ever made! I tried

Veteran Member
5161 posts
Joined: Dec 15, 2005


Posted to Thread #29739 at 6:52 pm on Jul 7, 2017

this NYT recipe and it is really, really tasty. I made a couple of cooking changes though. I just cooked the breast without adding all the marinade. Rested them while I cooked the onions and peppers and then added a bit of the marinade to the vegies. Delicious!
Chicken Fajitas

Finely grated zest of 1 lime (about 2 teaspoons)
¼ cup fresh lime juice
Salt and black pepper
2 teaspoons cumin seeds, lightly toasted and ground
2 tablespoons adobo sauce from canned chipotles in adobo
1 chipotle chile in adobo, seeded and minced (optional)
¼ cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, minced or put through a press
1 ½ pounds boneless, skinless chicken breast
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced about 1/4 inch thick
1 green bell pepper, seeded and sliced about 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
¼ cup chopped cilantro
4 large flour or 8 corn tortillas
1 tablespoon grapeseed or canola oil (or use olive oil)
1 romaine heart, sliced crosswise

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).
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 chili 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 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.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

Other messages in this thread: