Fajitas de pollo

Ingredientes

• 1 1/2 lbs trimmed chicken thighs (or chicken breasts*)
• 5 Tbsp light olive oil (divided)
• 4 Tbsp fresh lime juice, (divided)
• 3 1/2 tsp minced garlic, (divided)
• 2 1/2 tsp chili powder, (divided)
• 2 tsp ground cumin, (divided)
• 1 jalapeno, (seeded for less heat if desired, minced)
• 1 1/4 tsp salt, (more to taste)
• 1 tsp freshly ground black pepper
• 3 medium bell peppers ((preferably 1 red, yellow and green), seeded and sliced)
• 1 medium red onion or yellow onion, (sliced)
• 3 Tbsp chopped fresh cilantro
• 8 (7-inch) flour tortillas,
• Optional toppings, (see notes)

Preparación

1. 1

   In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.

2. 2

   Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.

3. 3

   Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to 6 minutes (chicken thighs take near greater time).

4. 4

   Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.

5. 5

   Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.

6. 6

   Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.

7. 7

   Add bell peppers and onions, season with salt and pepper to taste. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.

8. 8

   Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.

9. 9

   Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.