alpharaposa (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
alpharaposa) wrote2016-01-27 05:10 pm
alpharaposa) wrote2016-01-27 05:10 pm
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Adventures in Cooking: fine-tuned fajita technique
One of the joys of being around my parents so much lately is their stock of cast iron cookware. This has enabled me to practice cooking techniques that move between stovetop and oven. Such as frittatas. Or, as I'm cooking tonight, chicken fajitas.
You will need:
A cast iron skillet (at least 12" diameter)
tongs/forks for handling food
Instant read and/or probe thermometer (for meat)
cooking oil
2-3 chicken breasts, thawed
salt
onions and bell peppers (2-4 vegetables in any combination)
oregano
pepper
tortillas
salsa, sour cream, cheese, pico de gallo, black beans, guacamole, rice... whatever you'd normally put with your fajitas
Preheat oven to 350 degrees. Set the cast iron on the stove and add a couple tablespoons of your cooking oil. Set the heat to medium high and let it warm up for 5 minutes.
While the cast iron is heating, take out your chicken, lay it flat and salt one side.
Once the cast iron has been heating for 5 minutes, place the chicken salt side down. Salt the other side. Leave it alone to cook for 4-5 minutes.
Chop the onion into half moons (cut the onion in half, then slice across the end so you get little half-rings). Thin is nice, but not strictly necessary.
Chop the bell peppers into strips (cut in half through the stem, remove stem and seeds, then cut into slices).
After the chicken has cooked on one side for 4-5 minutes, flip. Cook another 4-5 minutes. Remove from heat, check temperature (unless you have REALLY thin chicken breasts, it's probably not done). If it needs more cooking, place the chicken (skillet and all) down in the stove. If you have an instant-read, check frequently. If you have a probe thermometer that you can set, set it for 165 degrees.
Finish chopping your veggies.
When the chicken is done, remove from stove (use hot pads!) and remove the chicken from the skillet to a plate. Turn the heat back on medium high on the stove and throw all the veggies in the skillet on top of the brown bits left by the chicken (the fond). Add a sprinkle of oregano, salt, and pepper and gently saute until the bell peppers are as soft as you like.
Slice the chicken across the grain. You can serve it on its own plate or add it back on top of the veggies. Carry the still sizzling plate to the table.
Congrats! It's fajitas, very like what you'd get at a restaurant! Serve with tortillas and your favorite additions. This is a very basic recipe, and is easily added to.
You will need:
A cast iron skillet (at least 12" diameter)
tongs/forks for handling food
Instant read and/or probe thermometer (for meat)
cooking oil
2-3 chicken breasts, thawed
salt
onions and bell peppers (2-4 vegetables in any combination)
oregano
pepper
tortillas
salsa, sour cream, cheese, pico de gallo, black beans, guacamole, rice... whatever you'd normally put with your fajitas
Preheat oven to 350 degrees. Set the cast iron on the stove and add a couple tablespoons of your cooking oil. Set the heat to medium high and let it warm up for 5 minutes.
While the cast iron is heating, take out your chicken, lay it flat and salt one side.
Once the cast iron has been heating for 5 minutes, place the chicken salt side down. Salt the other side. Leave it alone to cook for 4-5 minutes.
Chop the onion into half moons (cut the onion in half, then slice across the end so you get little half-rings). Thin is nice, but not strictly necessary.
Chop the bell peppers into strips (cut in half through the stem, remove stem and seeds, then cut into slices).
After the chicken has cooked on one side for 4-5 minutes, flip. Cook another 4-5 minutes. Remove from heat, check temperature (unless you have REALLY thin chicken breasts, it's probably not done). If it needs more cooking, place the chicken (skillet and all) down in the stove. If you have an instant-read, check frequently. If you have a probe thermometer that you can set, set it for 165 degrees.
Finish chopping your veggies.
When the chicken is done, remove from stove (use hot pads!) and remove the chicken from the skillet to a plate. Turn the heat back on medium high on the stove and throw all the veggies in the skillet on top of the brown bits left by the chicken (the fond). Add a sprinkle of oregano, salt, and pepper and gently saute until the bell peppers are as soft as you like.
Slice the chicken across the grain. You can serve it on its own plate or add it back on top of the veggies. Carry the still sizzling plate to the table.
Congrats! It's fajitas, very like what you'd get at a restaurant! Serve with tortillas and your favorite additions. This is a very basic recipe, and is easily added to.