Sizzling Skillet Chicken Fajitas with Charred Peppers

Make four servings of this quick meal by utilizing a pair of skillets simultaneously to save time. The citrus liquid acts as a brine, helping the chicken retain its moisture over the high heat. Cook the coated meat on one active burner, and rapidly blacken the sliced vegetables in a second pan.

The chicken

You need to marinate the poultry for at least one hour to maximize flavor absorption. You can mix the meat with the lime juice, orange juice, olive oil, and spices up to a day in advance. The natural sugars in the fruit juice act as a brine. They help the chicken hold onto its moisture in the hot pan. The orange juice adds a slight sweetness that balances the cumin and garlic. It does not taste like oranges after you cook it.

When orange juice is unavailable, try swapping in mango, pineapple, or apple juice instead. Replacing the fruit liquid with chicken broth stirred together with one teaspoon of sugar works just as well. To leave out the juice completely, simply sprinkle one teaspoon of sugar into your bowl alongside a half teaspoon each of paprika, coriander powder, onion powder, and garlic powder.

Cut large chicken breasts in half horizontally so you have thinner steaks. These thinner pieces cook faster and more evenly in a skillet. You can freeze the raw meat right in the marinade if you want to prep early. Let the bag defrost in the refrigerator overnight before you cook it.

The vegetables

A standard ratio for four servings relies on three large bell peppers and one large onion. You want to cook the vegetables quickly over high heat so they blister.

You must keep the peppers and onions in a single, flat layer in the pan. If you pile them up or overlap the slices, they will steam. Steam makes them soft and prevents charred spots from forming. Cook the vegetables in three batches to give them plenty of room. Let the slices sit undisturbed in the smoking oil for 45 seconds before you flip them. Wait another 45 seconds, toss them, and wait a final 45 seconds.

Cooking with two pans

Set up two pans on the stove so you can cook the meat and the produce at the same time. While the vegetables char in a thick-bottomed pan, sear the chicken in a large skillet over medium-high heat. The meat needs three to four minutes per side to brown.

Move the cooked chicken to a plate and cover it loosely with foil. Let it rest for three minutes before you slice it. The brief rest keeps the juices inside the meat.

Serving the fajitas

Warm eight to twelve small flour tortillas before you eat. Pile the charred vegetables and sliced meat onto each tortilla. The recipe uses sliced avocado, fresh lime wedges, and sour cream for toppings.

Thick sour cream requires thinning to replicate the drizzling consistency of Mexican crema. Other topping choices include avocado sauce, fresh cilantro, a smooth blended salsa, or a chunky chopped tomato salsa.