Chicken fajitas
Preppy Kitchen · ♥ 7.7K likes · 265K views · 12 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml vegetable oil
- 2 limes lime zest
- 1 whole lime juice
- 1½ tsp chili powder
- ½ tsp paprika
- 2 tsp powdered cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- black pepper
Combine vegetable oil, lime zest, lime juice, chili powder, paprika, cumin, garlic powder, oregano, salt and black pepper into a paste, not a marinade.
Lime zest and juice for the rub
- 1½ lb chicken breasts
Coat one and a half pounds of chicken breast all over with the paste.
Coating the chicken
- 2 tbsp olive oil
Heat two tablespoons of olive oil in a large cast iron pan over medium heat until the oil ripples.
Searing the chicken in cast iron
Add the chicken and cook about eight minutes per side, depending on thickness; it is done when it bounces back to a press.
Remove the chicken. Add the onions and cook about five minutes, stirring frequently, until they soften.
Add the bell peppers and cook about five minutes to the crisp-tender stage; do not overcook.
Onions then peppers to crisp-tender
Slice the rested chicken thinly and season the cut faces as needed.
- lime juice
Return the chicken to the pan, stir through, squeeze lime juice over and remove from the heat.
Finishing with lime and serving