Hatch Chile Chicken Fajitas

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These Hatch Chile Chicken Fajitas are packed with delicious citrus and southwestern flavor. The best part-- the whole thing is cooked in a single pan.

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The orange and lime-based marinade packs incredible flavor into chicken, steak, shrimp-- can't go wrong. For chicken and steak, we recommend marinating this in the refrigerator overnight to give it time to get tender and juicy.

What are Hatch Chiles?

Hatch chiles are a seasonal chile pepper grown specifically in the Hatch Valley of New Mexico. They can range from mild to spicy and are usually available between August and October. Anaheim peppers are a close substitute if you want to make this recipe outside of the Hatch chile season.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Cast iron skillet

• Mixing Bowl

• Citrus Juicer

• Chicken breasts

• Hatch chiles

• Yellow onion

• Red bell pepper

• Orange juice

• Lime

• Garlic

• Smoked paprika

• Olive oil

• Cumin

• Garlic powder

• Black pepper

• Salt

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DIRECTIONS

STEP 1: MARINADE

• Lightly pound the chicken breasts to reach an even thickness.

• Add the chicken to a Ziploc bag or bowl along with the marinade ingredients.

• Transfer the chicken to the fridge to marinate for 12-24 hours or at least 30 minutes.

STEP 2: CHICKEN

• Preheat a cast iron skillet over medium heat.

• Add a little cooking oil to the skillet then sear the chicken on each side.

• Reduce heat and cook until an internal temp of 165F is reached.

• Remove chicken and set aside for a 10-minute rest, then slice.

STEP 3: ONION & PEPPERS

• To the same skillet, add the onions, hatch chilies, and bell pepper along with a little cooking oil.

• Season with the fajita seasoning.

• Cook over medium heat until softened and slightly charred.

STEP 4: SERVE

• Add the sliced chicken back to the pan. Serve with fresh avocado or guac, shredded cheese, lime wedges, salsa, and/or sour cream.

  
  

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INGREDIENTS

Makes 4-5 servings

• 1.5 lbs chicken breasts

• 3 hatch chiles, sliced and deseeded

• 1 yellow onion, sliced

• 1 red bell pepper, sliced and deseeded

MARINADE

• 1 C orange juice

• 1 lime, juiced

• 3 cloves garlic, minced

• 2 tsp smoked paprika

• 1/4 C olive oil

• 1/2 tsp salt

  
  

FAJITA SEASONING

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1/4 tsp black pepper

• Salt to taste

SERVING SUGGESTIONS

• Fresh lime wedges

• Sour cream

• Shredded cheese

• Avocado or guacamole

• Salsa

• Corn or flour tortillas

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