Blackened Chicken Fajitas
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 boneless chicken breasts, pounded
2 medium onions, sliced
3 medium red, yellow and green bell peppers, sliced
1 poblano chile pepper, seeded and sliced
3 tbsp olive oil – I use California
Kosher salt and pepper to taste
Teriyaki marinade – I use San-J
Pat dry chicken breasts then flatten into cutlets with meat pounder.
In a corningware dish, place chicken and a generous amount of teriyaki.
Cover dish, then put in fridge for up to 30 minutes.
When finished marinating chicken, preheat oven to 400 degrees.
On a cast iron skillet, add 2 tbsp olive oil and set to medium high heat.
Take chicken out of corningware and place onto a clean plate.
Discard remaining teriyaki in corningware.
Sprinkle chicken with salt and pepper.
When skillet smokes, place chicken directly onto hot skillet.
Blacken chicken for 3 minutes on one side.
Flip chicken, and cook three minutes on the other side.
Carefully transfer cast iron skillet with chicken into oven and cook.
Let chicken cook in oven for approx. 15-20 min., or until juices run clear.
You may baste chicken with teriyaki sauce halfway through.
When finished cooking, carefully take skillet out of oven.
Transfer chicken to a clean plate to rest briefly, and turn off oven.
Then cut chicken into strips, horizontally.
**While chicken cooks in oven, work on the vegetables.
In a large skillet, heat 1 tbsp olive oil over medium low heat.
Add sliced onions and let soften for about 5 minutes, stirring briefly.
Then add peppers and sauté with onions for another five minutes.
Pour about ½ cup teriyaki marinade into skillet.
Up the heat to medium high.
Continue to sauté vegetables for 5-7 more minutes, stirring frequently.
You can add more teriyaki if vegetables lose moisture.
When vegetables are done, turn heat to low and stir.
Add chicken strips to skillet and stir with vegetables.
Serve fajitas with gf corn tortillas, sharp cheddar and sour cream.
*Oven temperatures and times may vary.
Slightly adapted from a recipe from fromentfree.com