Skillet Chicken Fajitas

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 3 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large red onion, sliced
• 8 flour tortillas, 7 inch
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack
• 1/4 cup chopped cilantro

Before you cook

• Slice the chicken thighs into 1/2-inch strips.
• Toss the chicken with 1 tablespoon of the oil, the lime juice, chili powder, cumin, paprika, garlic powder and 1 teaspoon of the salt.
• Slice all three bell peppers and the red onion into thin strips.
• Chop the cilantro.

Steps

1. Set a large cast iron skillet over high heat for 3 minutes until it is very hot.
2. Add 1 tablespoon of the oil and spread the chicken in a single layer.
3. Sear the chicken for 3 minutes without stirring so it takes on color.
4. Turn the chicken and cook 3 minutes more, until cooked through, then move it to a plate.
5. Add the last tablespoon of oil to the empty skillet.
6. Tip in the peppers and onion with the remaining 1/2 teaspoon salt and spread them out.
7. Cook the vegetables for 6 minutes, stirring only twice, until they are charred at the edges but still have snap.
8. Return the chicken and any juices to the skillet and toss everything together for 1 minute.
9. Warm the tortillas in a dry pan for 15 seconds a side and keep them wrapped in a towel.
10. Scatter the cheese and cilantro over the sizzling skillet and carry it straight to the table with the tortillas and sour cream.