One of my favorite new weekly podcasts to listen to is “America’s Test Kitchen Radio,” which brings Cook’s Illustrated magazine to life in the ears. Like its public TV show and magazine, there are recipes, gadget reviews, and taste tests. Listeners can also call in with their culinary questions and have them answered by Christopher Kimball and Bridget Lancaster. At the end of each episode, they take a recipe and explain how they make the best recipe possible, be it crab cakes, moist turkey burgers, or in a recent episode, chicken fajitas.
I have never been one to order fajitas in a restaurant; the idea of the entire restaurant turning around and wondering who is going to eat that steaming and sizzling plate of food the server carries to your table makes me cringe; sort of like being sung “Happy Birthday” in public. But this recipe piqued my interest. Sizzling at home, who’s to know?
But a full disclosure, I was only half listening to the recipe! I started daydreaming about hot, spicy chicken and while I got the gist of the recipe, I went off on my own tangent one night for dinner.
This was easy to make on a weeknight. It took about 10 minutes to prep the chicken, then went for a long walk while it was marinating, so dinner was halfway done! I sautéed some onion and green pepper, the chicken, and heated some corn tortillas with a little bit of cheese in the oven, and dinner was ready! As you see, I used “fajitas” in quotes, so it’s not authentic by any means, but it was a healthy and easy weeknight dinner.
2 skinless, boneless chicken breasts, sliced thinly
2-3 minced garlic cloves
The juice of ½ lime, or more to taste
A couple of dashes of cumin, coriander, or a mixture
1 jalapeno, minced, optional
1 green pepper, sliced
1 red onion, thinly sliced
Grated cheddar cheese, optional
- In a medium bowl, add the sliced chicken, garlic, lime juice, spices, and jalapeno, if using. Marinate for at least 30 minutes, more if you like.
- In a medium skillet, add some olive or vegetable oil (I used roughly 2 teaspoons) and warm over medium heat. When shimmery, add the green pepper and onion, sauteing until soft. Remove the pan from the burner, put the peppers and onions in a bowl, and return pan to the stove.
- Add a bit more oil to the skillet and add the chicken. Cook until chicken is done, add the sautéed peppers and onions back to the pan. Saute a couple of minutes and serve atop warmed corn tortillas with melted cheese.