Skillet Chicken Fajitas Food

CAST IRON CHICKEN FAJITAS

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

SKILLET CHICKEN FAJITAS

Steps:

• Combine lime juice, soy sauce, Worcestershire, 1 tablespoon olive oil, garlic, cumin, chili powder, and red pepper flakes in a shallow glass or nonreactive dish just large enough to hold chicken in one layer or so it's covered in marinade. Whisk to combine. Add chicken and turn several times to coat; cover, and refrigerate for 1 to 3 hours.
• Remove chicken from marinade, reserving at least 1/4 cup.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken until no longer pink in the center and juices run clear, 7 to 10 minutes. Rinse the skillet and wipe dry with a paper towel.
• Heat remaining olive oil in the skillet over medium-high heat. Add bell peppers and onion and cook, stirring frequently, until tender and lightly charred, about 5 minutes. Return chicken to the skillet, drizzle in 2 to 4 tablespoons of reserved marinade, and cook over high heat until marinade is heated thoroughly, at least 1 minute. Season with salt and pepper. Serve immediately with warmed flour tortillas.

FAJITA SKILLET

Steps:

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels. , In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink. , In a small bowl, combine cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

SKILLET CHICKEN FAJITAS

Steps:

• In a large ziploc bag, combine chicken strips with 1 tablespoon oil and fajita seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for at least 20 minutes (if time allows), up to overnight in the refrigerator.
• When ready to cook, heat the remaining 1 tablespoon oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add the chicken strips and stir well to cook evenly until browned on all sides, about 6-8 minutes. Stir constantly to keep the strips separate. Once done, transfer onto a plate.
• In the same skillet, add onion and bell peppers and sauté until soft, about 3-5 minutes. Return the chicken to the skillet and add in lime juice. Toss well until evenly combined.
• Serve immediately with warmed tortillas. To heat the soft tortillas, follow the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.

SKILLET CHICKEN FAJITAS

Steps:

• Mix first 5 ingredients and 1 tablespoon oil. Add chicken; toss to coat. Let stand 15 minutes., In a large nonstick skillet, heat remaining oil over medium-high heat; saute onion and peppers until crisp-tender, 3-4 minutes. Remove from pan., In same skillet, saute chicken mixture until no longer pink, 3-4 minutes. Stir in salsa and pepper mixture; heat through. Serve in tortillas. Sprinkle with cheese.

EASY SKILLET CHICKEN FAJITAS

Steps:

• Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
• Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
• Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
• Cook marinated chicken strips in a wok over medium-high heat until brown (retain marinade). Use cooking oil to prevent sticking.
• Add green pepper and onion, and stir-fry for about 1 minute.
• Add remaining marinade, stir-fry until liquid "escapes".
• Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre-mixed fajita seasoning (do this for all four of 'em).
• Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
• Microwave, still wrapped, 15 seconds each.
• Serve with picante sauce , pico de gallo, or other desired topping.

CHICKEN AND VEGGIE FAJITAS

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.
• Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.
• To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.

SKILLET CHICKEN FAJITAS

Steps:

• Adjust oven rack to highest position and preheat broiler.
• Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes.
• Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips.
• Adjust oven racks to lowest and middle positions and turn oven on at 200°F.
• Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel.
• Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet.
• Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve.
• To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.