Ingredients
Chicken: For this recipe, boneless, skinless chicken breasts are inexpensive and simple to prepare. In a pinch, you can even use frozen chicken strips. Peppers: Fresh bell pepper will stay nice and crisp after a few minutes in the cast-iron pan. Again, if you need to save time, use pre-cut pepper strips that have been frozen. Know that they may get softer during cooking than fresh pepper.
Onions: You could slice an onion like Stanley Tucci did, but for this recipe, you need longer strips rather than cubes. The most foolproof method for cutting an onion without crying was discovered by our Test Kitchen: using a very sharp knife. Spices: Seasoned salt, dried oregano, cumin, garlic powder, chili powder and paprika all work together to season the chicken and vegetables. Or make a very similar taco seasoning mix to keep on hand for this and other recipes.
Flour tortillas: Warmed flour tortillas are traditionally served with fajitas. Make your own tortillas or buy tortillas from the store of your choice.
Step 1: Let the meat marinate Blending the Spices, Oil, and Lemon on a Marble Surface in a Large Glass Bowl Combine the lemon juice, two tablespoons of oil, and all of the seasonings in a large bowl. Then add the chicken. Using a pair of tongs, toss the mixture until the chicken pieces are evenly coated. The meat should be refrigerated for at least one hour and up to four hours with a cover. Marinating Chicken in a Large Glass Bowl on Marble Surface
Tip: Marinating the meat is key to making killer fajitas, so don’t skimp here. Allowing the meat to sit in lemon, oil and seasonings gives the protein time to soak up flavor.
Step2: Cook the vegetables. Cooking Onions and Peppers in a Big Cast-Iron Skillet In a large cast-iron skillet, saute the peppers and onions in the remaining oil until crisp-tender. Keep warm when you take the pan out. Cook the chicken in.
Step 3. Cooking Chicken in a Big Skillet Made of Cast Iron Drain the chicken and discard the marinade. Cook the chicken in the same cast-iron skillet for five to six minutes, or until it is no longer pink, over medium-high heat. Return the pepper mixture to the pan and heat through.
Cooking the chicken, peppers, and onions in a large skillet made of cast iron Editor’s tip: No need to cook until the vegetables are soft. The filling should be crisp and slightly browned.
Step 4: Top tortillas with your favorite toppings. Chicken Fajitas Served on Tortilla on Chopping Board
Fold the heated tortillas in half and spoon the filling down the middle. Serve with your preferred toppings, such as avocado, salsa verde, sour cream, cheese, and pico de gallo. Place the hot fajita pan directly on the table for a more traditional service. To avoid burns, place a hot pad under the skillet and on the handle. Here are additional essential cast-iron accessories.