Skillet Chicken Fajitas

• Chicken
• 3 tablespoons vegetable oil
• 4 teaspoons lime juice
• 3 garlic cloves, peeled and smashed
• 1 teaspoon smoked paprika
• 3/4 teaspoon sugar
• 3/4 teaspoon table salt
• 3/8 teaspoon ground cumin
• 3/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 lb boneless skinless chicken thighs, trimmed and pounded to 1/2-inch thickness
• Rajas con Crema
• 3 poblano chiles, stemmed halved and seeds removed
• 2 teaspoons vegetable oil
• 1 small onion, halved and sliced 1/4-inch thick
• 1 large garlic clove, minced
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 1/4 cup heavy cream
• 2 teaspoons lime juice
• 3/8 teaspoon table salt
• 1/8 teaspoon ground black pepper
• For service
• 8 -12 flour tortillas, warmed (6-inch each)
• 1/4 cup minced fresh cilantro
• 1/2 cup crumbled queso fresco or 1/2 cup feta cheese
• lime wedge

1. Adjust oven rack to highest position and preheat broiler.
2. Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes.
3. Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips.
4. Adjust oven racks to lowest and middle positions and turn oven on at 200u0b0F.
5. Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel.
6. Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet.
7. Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve.
8. To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.

chicken, vegetable oil, lime juice, garlic, paprika, sugar, salt, ground cumin, ground black pepper, cayenne pepper, chicken thighs, chiles, vegetable oil, onion, garlic, thyme, oregano, heavy cream, lime juice, salt, ground black pepper, flour tortillas, fresh cilantro, queso fresco, lime wedge

Taken from www.food.com/recipe/skillet-chicken-fajitas-484750 (may not work)