STATION STOP FAJITAS
Start to finish: 30 minutes (plus 4 hours to marinate chicken)
2 pounds chicken breast
8 tablespoons canola oil, divided
1 tablespoon garlic, chopped
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon cayenne
1 poblano, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 onion, julienned
1 tablespoon salt
1 lime, juiced
16 flour tortillas
1 bunch cilantro, for garnish
In a medium mixing bowl, add 4 tablespoons canola oil, garlic, cumin, coriander and cayenne. Cut chicken into 2/3 in. thick strips and add to marinate. Refrigerate at least 4 hours.
In a medium mixing bowl, toss 4 tablespoons canola oil and salt with poblano, red and yellow peppers and onion. Set aside.
In a sauté pan on medium heat, sear chicken for 3 minutes on each side. Add vegetables and juice of one line. Cook for an additional 3-5 minutes until chicken is cooked through.
Warm tortillas in a griddle or cast iron pan. Add chicken and vegetables. Garnish with fresh cilantro and serve.
(Recipe by chef Anthony Lamas)