Skillet Chicken Fajitas

Name: Skillet Chicken Fajitas
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/4 cup, vegetable oil; 2 tablespoons, lime juice; 4 , garlic cloves, peeled and smashed; 1 1/2 teaspoons, smoked paprika; 1 teaspoon, sugar; 1 teaspoon, salt; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 1/4 teaspoon, cayenne pepper; 1 1/2 pounds boneless, skinless, chicken breasts, trimmed and pounded to 1/2-inch thickness; 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; 1/4 teaspoon, dried thyme; 1/4 teaspoon, dried oregano; 1/2 cup, heavy cream; 1 tablespoon, lime juice; 1/2 teaspoon, salt; 1/4 teaspoon, pepper; 8 - 12 (6-inch), flour tortillas, warmed; 1/4 cup, minced fresh cilantro; , Lime wedge

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Poultry
Vegetables
Chicken

Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV

Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.

SERVES 4

TIME 1½ hours, plus 30 minutes marinating

Why This Recipe Works

This is a members' feature.