SERVES 4
We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.
CHICKEN |
|
¼ |
cup vegetable oil |
2 |
tablespoons lime juice |
4 |
garlic cloves, peeled and smashed |
1½ |
teaspoons smoked paprika |
1 |
teaspoon sugar |
1 |
teaspoon salt |
½ |
teaspoon ground cumin |
½ |
teaspoon pepper |
¼ |
teaspoon cayenne pepper |
1½ |
pounds boneless, skinless chicken breasts, trimmed and pounded to ½-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 ¼ inch thick |
2 |
garlic cloves, minced |
¼ |
teaspoon dried thyme |
¼ |
teaspoon dried oregano |
½ |
cup heavy cream |
1 |
tablespoon lime juice |
½ |
teaspoon salt |
¼ |
teaspoon pepper |
8–12 |
(6-inch) flour tortillas, warmed |
¼ |
cup minced fresh cilantro |
Spicy Pickled Radishes (recipe follows) |
|
Lime wedges |
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 1 hour.
2. FOR THE RAJAS CON CREMA: Meanwhile, adjust oven rack to highest position and heat broiler. Line rimmed baking sheet with aluminum foil, then arrange poblanos skin side up on 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 most of skin from poblanos (leaving a little attached for flavor); slice into ¼-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.
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 and cook, stirring frequently, until reduced and cream lightly coats onion, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer vegetables to bowl, cover with foil, and place on middle oven rack. Wipe out skillet with paper towels.
4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty 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.
5. Slice chicken crosswise into ¼-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon a few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and pickled radishes. Serve with lime wedges.