Stovetop Chicken Fajitas

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)

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foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5