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
Rajas con Crema
1 T vegetable oil, Salt & Pepper
1 onion, halved and sliced 1/4 inch thick
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup heavy cream
1 tablespoon lime juice
8 - 12 (6-inch) flour tortillas, warmed
1/4 cup minced fresh cilantro
Instructions
1. FOR THE CHICKEN- Whisk 3 tablespoons oil, lime juice, garlic,
paprika, sugar, salt, cumin, pepper, and cayenne together in bowl.
Add chicken and toss to coat. Cover and let stand at room
temperature for at least 30 minutes or up to 60 minutes.
2. FOR THE RAJAS CON CREMA- Meanwhile, adjust oven rack to
highest position and heat broiler. Arrange poblanos, skin side
up, on aluminum foil–lined rimmed baking sheet and press to
flatten. Broil until skin is charred and puffed, 4 to 10 minutes,
rotating baking sheet halfway through cooking. Transfer
poblanos to bowl, cover, and let steam for 10 minutes. Rub
majority of skin from poblanos and discard (preserve some skin
for flavor); slice into 1/4-inch-thick strips. Adjust oven racks to
middle and lowest positions and heat oven to 200 degrees.
3. Heat oil in 12-inch nonstick skillet over high heat until just
smoking. Add onion and cook until charred and just softened,
about 3 minutes. Add garlic, thyme, and oregano and cook until
fragrant, about 15 seconds. Add cream and cook, stirring
frequently, until reduced and cream lightly coats onion, 1 to 2
minutes. Add poblano strips, lime juice, salt, and pepper and
toss to coat. Transfer vegetables to bowl, cover, and place on
middle oven rack. Wipe out skillet with paper towels.
4. Remove chicken from marinade and wipe off excess. Heat
remaining 1 tablespoon oil in now-empty skillet over high heat
until just smoking. Add chicken and cook without moving it until
bottom side is well charred, about 4 minutes. Flip chicken;
transfer skillet to lower oven rack. Bake until chicken registers
160 degrees, 7 to 10 minutes. Transfer to cutting board and let
rest for 5 minutes; do not wash out skillet.
5. Slice chicken crosswise into 1/4-inch-thick strips. Return
chicken strips to skillet and toss to coat with pan juices. To serve,
spoon few pieces of chicken into center of warmed tortilla and
top with spoonful of vegetable mixture, cilantro, and Spicy
Pickled Radishes. Serve with lime wedges.
Serving
Suggestions
One of Dan's Favorites! We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.
Originally Submitted
12/14/2013
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