Chicken Fajitas
"Yay, chicken fajitas! So easy to make, and so quick. A little bit of back story. The word “fajita” means “little belt” from “faja” for strip or belt, and the diminutive “ita”. It describes a skirt steak, and fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shrimp, you name it. The method is to quickly sear the meat on a griddle or grill, slice and serve with quickly seared peppers and onions and flour tortillas. Now with a skirt steak it makes a lot of sense to quickly sear the meat and cut it against the grain to serve. You want the steak to be rare in the middle. But with chicken? Not so much. Rare not good with chicken. A way to get around this is to either cut the chicken in strips to begin with or to start with thinner pieces of chicken. We prefer to start with a thinner piece of chicken, that way it’s less likely to dry out. Rather than thinning the meat with a meat pounder, we slice the chicken breasts horizontally. The cutlets are then marinated in a spicy marinade with chili powder, cilantro, and jalapeño, seared on a hot cast iron pan (you could also easily use a hot grill), and after resting a few minutes, sliced against the grain. The peppers and onions are cooked in the same pan while the meat is resting...."