Antoni's smoky chicken skillet fajitas

Wednesday 25 September at 4:10pm

He's one fifth of the award-winning Queer Eye's fab five, where he inspires those in need of a helping hand in the kitchen.

Now on a mission to inspire us to be more adventurous with our meals, Antoni Porowski joins Phillip and Holly to rustle up his smoky chicken skillet fajitas.

Smoky chicken skillet fajitas recipe

Serves: 4

Taken from Antoni’s new book Antoni in the Kitchen

Ingredients

For the quick pickled jalapenos

60ml apple cider vinegar

1 ½ tsp of sugar

Kosher salt / sea salt

1 large or 2 medium jalapenõ or serrano chillies cut into 5mm (¼ in) thick slices

For the fajitas

1 large tbsp grated lime zest (from 1 to 2 limes)

90ml fresh lime juice (from 3 large limes)

105ml olive oil

2 tbsp of smoked paprika (pimenton)

1 tbsp chilli powder

Kosher salt / sea salt

675g boneless, skinless chicken breasts, cut crossways into 1cm (½ in) thick slices

2 large poblano peppers, cut lengthways into 1cm (½ in) thick strips

1 large onion, halved and cut lengthways into 1cm (1/2in) thick slices

3 garlic cloves, thinly sliced

8 (15cm/6in) flour tortillas

Optional toppings

Greek yoghurt or sour cream, cubed avocado, crumbled feta cheese, salsa fresca, spring onion thinly sliced, fresh chopped coriander.

Method

For the quick pickled jalapenos, whisk together the vinegar, sugar and a generous pinch of salt in a small bowl. Stir in the jalapenos. Set aside for at least 30 minutes.
To make the fajitas, stir together the lime zest, 60ml of the lime juice, 60ml of the oil, the smoked paprika, chilli powder and 2 tsp of salt in a large bowl
Add the chicken and stir to coat. If you have time, let the chicken marinate at room temperature for 30 minutes or chill for up to 2 hours. Let the chicken come to room temp before cooking, if it’s been in the fridge.
Heat 2 tbsp of the oil in a large heavy frying pan over medium-high heat until hot but not smoking. Add the poblanos and onion and cook, stirring frequently, until the vegetables begin to blister and blacken along the edges, about 12 to 15 minutes.
Stir in the garlic and a pinch of salt and cook for 1 minute. Stir in 60ml water and the remaining 2 tbsp of lime juice. Cook until the liquid is mostly evaporated, then transfer to a bowl. Set the frying pan aside and wipe out.
Meanwhile, line a plate or small basket with a clean cloth napkin or tea towel. In a large frying pan set over medium heat, heat the tortillas in batches, turning occasionally, until they puff and are golden in spots, 2 to 3 minutes. Transfer the warm tortillas to the prepared plate as you go and wrap them in the napkin to keep them warm and pliable. (Alternatively, you can wrap the tortillas together in foil and warn in a low oven).
Drain the chicken from the marinade and transfer to a plate. Return the frying pan you used for the veg to medium-high heat. Add the remaining 1 tbsp of oil and heat until hot. Add the chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Return the poblanos and onion to the frying pan, add a pinch of salt and stir to combine everything. Remove from the heat.
Drain the pickled chillies, discarding the brine
Dollop a little yoghurt or sour cream if using, on the tortillas then top with the fajita mixture, pickled chillies and any additional toppings you like
Squeeze lime wedges over the top and serve