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two soft corn tortillas on an ordinary plate filled with narrow sliced browned chicken breast, dark-green poblano strips, red bell-pepper strips and softened red-onion slivers, with no flour tortillas, rice, cheese, sour cream, lime wedges or garnish
Andre Lewis

Chicken Fajita Skillet

A short yogurt-and-lime marinade clings to whole breast cutlets before they hit the skillet. Wipe away the excess so the chicken can brown, then rest and slice it after cooking instead of starting with thin raw strips. Poblano and red pepper give the vegetable mixture different levels of sweetness. Warm the corn tortillas first and hold them covered while the chicken and peppers cook. Everything still uses the same skillet, and the tortillas are ready when the sliced chicken returns to pick up the browned pepper juices.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast cutlets 4 pieces about 1/2 inch thick
  • 1/4 cup plain whole-milk yogurt
  • 2 tbsp fresh lime juice divided
  • 1 tsp ground cumin
  • 1 tsp minced chipotle pepper in adobo
  • 3/4 tsp fine salt divided
  • 2 tbsp neutral oil divided
  • 8 corn tortillas about 6 inches each
  • 1 poblano pepper seeded and cut into 1/2-inch strips
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 medium red onion thickly sliced

Method
 

  1. Mix yogurt, 1 tablespoon lime juice, cumin, chipotle and 1/2 teaspoon salt. Coat chicken and refrigerate for 30 minutes; the marinating period is included in prep time.
  2. Heat a 12-inch skillet over medium heat. Warm tortillas one at a time for about 20 seconds per side, stacking them under a clean towel as they finish.
  3. Wipe the empty skillet with a paper towel, add 1 tablespoon oil and raise the heat to medium-high. Scrape excess marinade off chicken and cook cutlets in 2 batches for 3 to 4 minutes per side until each reaches 165°F; discard remaining raw marinade.
  4. Transfer cooked chicken to a clean board to rest. Add remaining oil, poblano, red pepper, onion and remaining salt to the skillet and cook for 7 to 9 minutes until tender with browned edges.
  5. Slice chicken across the grain into narrow strips. Return it with its juices and remaining lime juice to the peppers and toss over low heat for 1 minute.
  6. Divide filling among the 8 warmed tortillas and serve 2 fajitas per portion.