Chicken-and-Portobello Fajitas

June 2011
Chicken-and-Portobello Fajitas

by 8 people

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Tossing the chicken with the chili powderand garlic before it hits the skillet lets theflavors sink into this simple summer dish.

Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 1 pound skinless, boneless chicken thighs, cut into strips
  • 1 1/2 teaspoons chili powder
  • 4 cloves garlic, minced
  • 1 package (12 oz.) flour tortillas
  • 3 tablespoons EVOO
  • Salt and pepper
  • 2 large italian frying peppers, cut lengthwise into 1/2-inch-wide strips
  • 1 large red onion, cut into 8 wedges
  • 4 portobello mushroom caps (about 4 inch), sliced 1/4 inch thick
  • 1 container  (7 oz.) whole-milk greek yogurt, for serving
  1. In a medium bowl, toss the chicken with the chili powder and half of the garlic.
  2. Wrap the tortillas in a sheet of foil, place in the oven and turn to 350 degrees . Let them warm while you cook the chicken and vegetables.
  3. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1 1/2 tbsp. EVOO and the chicken; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl.
  4. Add the remaining 1 1/2 tbsp. EVOO and garlic, the frying peppers and onion to the skillet and cook over medium heat, stirring, until beginning to char, about 3 minutes. Stir in the mushrooms and cook, stirring occasionally, until the onion is crisp-tender, about 5 minutes.
  5. Return the chicken to the pan and cook, stirring, until the vegetables are tender and the chicken is hot, about 2 minutes. Season with salt and pepper to taste. Serve the chicken-vegetable mixture with the warmed tortillas and yogurt.
  • Buy presliced portobellos (often only pennies more than whole) to save on prep time.