Chicken Fajitas with Rajas con Crema
Chicken Fajitas with Rajas con Crema

Hello everybody, it is Sophie, welcome to my recipe website. Today, I’m gonna show you how to prepare a distinctive dish, chicken fajitas with rajas con crema. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Fajitas with Rajas con Crema is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken Fajitas with Rajas con Crema is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken fajitas with rajas con crema using 22 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Fajitas with Rajas con Crema:
  1. Make ready Vegetable Oil
  2. Prepare Lime Juice
  3. Get Garlic Cloves, Smashed
  4. Take Smoked Paprika
  5. Prepare Sugar
  6. Make ready Salt
  7. Get Ground Cumin
  8. Take Ground Pepper
  9. Prepare Cayenne Pepper
  10. Take Boneless, Skinless Chicken Breasts (.5 Inch Thick)
  11. Prepare Rajas con Crema
  12. Get Poblano Chiles, Stemmed, Halved and Seeded
  13. Make ready Vegetable Oil
  14. Get Onion
  15. Take Garlic, Minced
  16. Make ready Dried Thyme
  17. Get Dried Oregano
  18. Make ready Heavy Cream
  19. Prepare Lime Juice
  20. Take Salt
  21. Make ready Ground Pepper
  22. Get Fresh Cilantro, Minced
Steps to make Chicken Fajitas with Rajas con Crema:
  1. Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
  2. In a medium bowl, add 3 tablespoons vegetable oil, lime juice, pressed garlic, paprika, sugar, salt, cumin, pepper, and cayenne together. Whisk to combine, add the chicken to the bowl and toss to evenly coat. Cover bowl with plastic wrap and allow to marinade at room temperature for 1 hour.
  3. Meanwhile, set an oven rack as close as possible to the broiler element. Slice poblanos chiles in half, remove the stem and seeds, and arrange with the skin-side up onto a baking sheet lined with foil. Some of the chiles may need to be flattened so that they are the same distance from the broiler.
  4. Broil for 7 to 10 minutes until the skin becomes charred, rotating and adjusting the tray so that they char evenly. - Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
  5. Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
  6. Peel away most of the skin from the chiles, and slice into 1/4? wide strips. Remove onions ends, slice in half, then slice onion from pole-to-pole into 1/4? wide strips.
  7. Add 2 tablespoons vegetable oil to a 12? non-stick skillet. Preheat over a high burner until the oil just begins to smoke. Add onions and cook for 4 minutes until they become charred. Cook the pressed garlic, thyme and dried oregano for just 15 seconds. Add the 1/2 cup of cream and reduce for 1-1/2 to 2 minutes until the onions are lightly coated with cream. Add sliced chile, lime juice, salt and pepper to the skillet, mix until evenly coated with cream.
  8. Empty the veggies into the same bowl you used to steam the chiles. Cover with aluminum foil and set on middle rack in the oven.
  9. Use paper towels to wipe out the skillet. Remove the chicken from the bowl and use more paper towels to wipe of some excess, but not all of the marinade
  10. Set skillet over high burner and preheat 1 tablespoon vegetable oil until it begins to smoke. Cook chicken for 4 minutes without moving; until the bottom becomes charred. Flip chicken, cook for 2 minutes until the chicken registers 150?F. Bake for about 10 minutes until chicken internal temperature of the chicken reaches 160?F
  11. Put cooked chicken on cutting board, tent loosely and allow to rest for 5 minutes. Don?t wash the skillet.
  12. Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
  13. When serving, put a few chicken slices in a warm flour tortilla. Put some vegetable mixture, cilantro ontop. Squeeze a lime wedge.

So that’s going to wrap this up with this special food chicken fajitas with rajas con crema recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to chicken fajitas with rajas con crema cooking. Go on get cooking!