I don't think I have ever ordered fajitas at a restaurant before. Not sure why I have never been interested?
So, I have never even thought of making them at home. I saw this recipe on Annie's Eats from America's Test Kitchen. The method for and flavors of the chicken are what grabbed my attention. The chicken breasts are simmered in a sauce with fresh squeezed orange juice, chipotle peppers and cilantro. Overall, there are tons of fresh flavors going on here.
I really loved these. A nice quick meal. The original recipe called for low-fat sour cream and whole wheat tortillas, which would probably be great. I am picky about my tortillas and have yet to find a whole wheat tortilla that I like. And fat is good for ya...you know how I feel about that.
Stovetop Chicken Fajitas
slightly adapted from The America’s Test Kitchen Healthy Family Cookbook via Annie’s Eats
2 teaspoons canola oil
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
Salt and pepper
1 lb boneless, skinless chicken breasts, trimmed
1 cup freshly squeezed orange juice, about two oranges
3/4 cup minced fresh cilantro
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
2 teaspoons minced canned chipotle chile in adobo sauce
1 teaspoon yellow mustard
1 tomato, cored, seeded, and chopped medium
3 scallions, sliced thin
8 flour tortillas, warmed
Cilantro, sour cream, and lime wedges, for serving
Heat the oil in a 12‑inch skillet over medium-high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.
Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.
Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste, and serve with the pepper-onion mixture and warm tortillas.
(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)
Shanon (taste): 9/10
Scot (taste): 8/10
Dishwashing Effort: 2/5