Chicken Fajitas with Red Pepper, Onion & Lime

 

While chicken breasts are fine cuts, and always popular, there are a few other cuts from the poulty aisle worth buying and exploring. The rich, dark meat of boneless, skinless chicken thighs stands up well to intense flavors like the cumin, red pepper, and lime in this quick and easy dish.

What you will need

1-1/2 tsp. chili powder

1-1/4 tsp. ground cumin

Kosher salt and freshly ground black pepper

6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat

2 Tbs. canola, vegetable, or corn oil

1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)

1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long

3 medium cloves garlic, minced

1 Tbs. fresh lime juice

Twelve 5- to 6-inch corn tortillas

1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese

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