This recipe for chicken fajitas is more complicated than the Jamie Oliver one I already posted but it is really delicious. Found in the Sept/Oct 2012 issue, it includes a Rajas con Crema on the side which elevates the flavor from the normal fajitas.
1/4 cup vegetable oil
2 TBS lime juice
4 garlic cloves, peeled and smashed
1 1/2 tsp smoked paprika
1 tsp sugar
1 tsp salt
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp cayenne pepper
1 1/2 pounds boneless; skinless chicken breasts, trimmed and pounded to 1/2 inch thickness
Rajas con Crema
1 pound (3-4) poblano chiles, stemmed, halved, and seeded
1 TBS vegetable oil
1 onion, halved and sliced 1/4 inch thick
2 garlic cloves, minced
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 cup heavy cream
1 TBS lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup minced fresh cilantro
For the chicken, whisk 3 TBS oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in a bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60.
For the Rajas con Crème, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil-lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4 inch thick strips. Adjust oven racks to middle and lowest positions and heat over to 200 degrees.
Heat oil in 12 inch skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook for 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1-2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer to bowl, cover, and place in oven. Wipe out skillet with paper towels.
Remove chicken from marinade and wipe off excess. Heat 1 TBS oil in skillet over high heat until smoking. Add chicken, cook thoroughly, transfer to cutting board and slice.
Serve with Rajas con Crema on tortillas with lime as seasoning.