LITTLE ROCK — Firing up the grill for just half a pound of chicken is a lot of time and energy for a weeknight. So we turn to the trusted skillet for this fajita recipe.
The cooked chicken is sauced, rather than marinated, saving time and giving the dish a nice, bright flavor. An added bonus: dinner can be on the table in less time than it takes to heat a charcoal grill.
Skillet Chicken Fajitas
1/2 to 3/4 pound boneless, skinless chicken breasts Salt and ground black pepper 1 to 2 tablespoons vegetable oil 1 red or yellow bell pepper or a combination, cored and sliced
into thin strips 1 small onion, thinly sliced 1 heaping teaspoon chili powder OR taco seasoning Juice from 1 lime 2 tablespoons water Fresh cilantro leaves 6 (6-inch) flour tortillas, warmed
Lightly pound chicken breasts to an even thickness.
Season chicken on both sides with salt and pepper.
Heat about 1 tablespoon of the oil in a large, heavy skillet over medium-high heat. Add chicken and cook 6 to 8 minutes or until browned, then flip chicken, reduce heat to medium and continue cooking until chicken reaches an internal temperature of 165 degrees, about 8 minutes more. Transfer cooked chicken to a cutting board and tent with foil; set aside.
If necessary, add the remaining oil to the skillet, then add the bell pepper and onion and cook 5 to 8 minutes, or until onion is just beginning to soften.
Slice the chicken into 1/4-inch wide strips and add to the vegetables.
In a small bowl, whisk together the chili powder, lime juice and water. Pour over chicken and vegetables and continue cooking just until heated through. Sprinkle with cilantro. Serve immediately in warm tortillas.
Makes 2 servings.
Recipe adapted from The Best One-Dish Suppers from the editor of Cook’s Illustrated
Food, Pages 36 on 10/26/2011