Chicken Fajitas
Adapted From America's
Test Kitchen episode: Chicken Classics, Improved.
Serves 4
INGREDIENTS:
CHICKEN:
¼ cup vegetable
oil
2 tablespoons lime
juice
4 garlic
cloves, peeled and smashed
1 1/2teaspoons smoked
paprika
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground
cumin
½ teaspoon pepper
¼ teaspoon cayenne
pepper
1 ½ pounds boneless,
skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
RAJAS CON CREMA:
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
¼ teaspoon dried
thyme
¼ teaspoon dried
oregano
4 oz. low fat cream cheese
¼ cup milk ( I used skim milk)
1 tablespoon lime
juice
½ teaspoon salt
¼ teaspoon pepper
8 – 12 (6-inch) flour
tortillas, warmed (I used corn tortillas)
¼ cup minced
fresh cilantro
Grated cheese
for garnishing
Spice
Dilly beans and carrots (if desired)
Lime
wedges
INSTRUCTIONS
1. FOR THE CHICKEN: Whisk
3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and
cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at
room temperature for at least 30 minutes or up to 60 minutes.
2. FOR THE RAJAS CON CREMA: Meanwhile,
adjust oven rack to highest position and heat broiler. Arrange poblanos, skin
side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil
until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet
halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10
minutes. Rub majority of skin from poblanos and discard (preserve some skin for
flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and
lowest positions and heat oven to 200 degrees.
OR you
can heat your outdoor grill on hi and place the peppers on the grill. Close lid
and time for about 3 to 4 minutes till the skin starts to blister, turn and
time again for 3 to 4 minutes. Continue turning and cooking until the outside
is mostly all blistered and charred in spots. Then remove from grill to a large
bowl and cover with saran wrap and let steam and cool for 10 to 15 minutes. Peel
the skin from the peppers and discard. Slice into 1/4-inch thick strips.
3. Heat
oil in 12-inch nonstick skillet over high heat until just smoking. Add onion
and cook until charred and just softened, about 3 minutes. Add garlic, thyme,
and oregano and cook until fragrant, about 15 seconds. Add cream cheese and
milk; cook, stirring frequently, until smooth and creamy, 1 to 2 minutes. Add
poblano strips, lime juice, salt, and pepper and toss to coat. Cover and set
aside while you cook the chicken.
4. Remove
chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in another
12-inch skillet over high heat until just smoking. Add chicken and cook without
moving it until bottom side is well charred, about 4 minutes. Flip chicken;
transfer skillet to lower oven rack. Bake until chicken registers 160 degrees,
7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not
wash out skillet.
OR you can grill your chicken on your outside grill on
medium high heat. Depending on the thickness of the chicken I cook 5 to 7
minutes per side (mine is usually pretty thin so I go for the 5 minutes per
side) Cook until juices run clear and chicken is no longer pink in the middle,
or is about 160 degrees on a meat thermometer.
5. Slice
chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet
and toss to coat with pan juices. To serve, spoon few pieces of chicken into
center of warmed tortilla and top with spoonful of vegetable mixture, cilantro,
and Spicy Dilly beans and carrots or grated cheese. Serve with lime wedges.
Chicken Fajitas
Adapted From America's
Test Kitchen episode: Chicken Classics, Improved.
Serves 4
INGREDIENTS:
CHICKEN:
¼ cup vegetable
oil
2 tablespoons lime
juice
4 garlic
cloves, peeled and smashed
1 1/2teaspoons smoked
paprika
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground
cumin
½ teaspoon pepper
¼ teaspoon cayenne
pepper
1 ½ pounds boneless,
skinless chicken breasts, trimmed and pounded to 1/2-inch thickness
RAJAS CON CREMA:
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
¼ teaspoon dried
thyme
¼ teaspoon dried
oregano
4 oz. low fat cream cheese
¼ cup milk ( I used skim milk)
1 tablespoon lime
juice
½ teaspoon salt
¼ teaspoon pepper
8 – 12 (6-inch) flour
tortillas, warmed (I used corn tortillas)
¼ cup minced
fresh cilantro
Grated cheese
for garnishing
Spice
Dilly beans and carrots (if desired)
Lime
wedges
INSTRUCTIONS
1. FOR THE CHICKEN: Whisk
3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and
cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at
room temperature for at least 30 minutes or up to 60 minutes.
2. FOR THE RAJAS CON CREMA: Meanwhile,
adjust oven rack to highest position and heat broiler. Arrange poblanos, skin
side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil
until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet
halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10
minutes. Rub majority of skin from poblanos and discard (preserve some skin for
flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and
lowest positions and heat oven to 200 degrees.
OR you
can heat your outdoor grill on hi and place the peppers on the grill. Close lid
and time for about 3 to 4 minutes till the skin starts to blister, turn and
time again for 3 to 4 minutes. Continue turning and cooking until the outside
is mostly all blistered and charred in spots. Then remove from grill to a large
bowl and cover with saran wrap and let steam and cool for 10 to 15 minutes. Peel
the skin from the peppers and discard. Slice into 1/4-inch thick strips.
3. Heat
oil in 12-inch nonstick skillet over high heat until just smoking. Add onion
and cook until charred and just softened, about 3 minutes. Add garlic, thyme,
and oregano and cook until fragrant, about 15 seconds. Add cream cheese and
milk; cook, stirring frequently, until smooth and creamy, 1 to 2 minutes. Add
poblano strips, lime juice, salt, and pepper and toss to coat. Cover and set
aside while you cook the chicken.
4. Remove
chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in another
12-inch skillet over high heat until just smoking. Add chicken and cook without
moving it until bottom side is well charred, about 4 minutes. Flip chicken;
transfer skillet to lower oven rack. Bake until chicken registers 160 degrees,
7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not
wash out skillet.
OR you can grill your chicken on your outside grill on
medium high heat. Depending on the thickness of the chicken I cook 5 to 7
minutes per side (mine is usually pretty thin so I go for the 5 minutes per
side) Cook until juices run clear and chicken is no longer pink in the middle,
or is about 160 degrees on a meat thermometer.
5. Slice
chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet
and toss to coat with pan juices. To serve, spoon few pieces of chicken into
center of warmed tortilla and top with spoonful of vegetable mixture, cilantro,
and Spicy Dilly beans and carrots or grated cheese. Serve with lime wedges.
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