Thai Poblano Fajitas
A fusion of Thai and Mexican flavors in this spicy and savory dish. Marinated poblano peppers are stir-fried with mildly spiced chicken and served with a side of steamed vegetables.
Ingredients
- ●4 poblano peppersany color
- ●1 pound mild chicken breastbutterflied
- ●2 tsp smoked paprika
- ●1 tsp mexican oregano
- ●2 tbsp coconut oil
- ●2 cloves garlicminced
- ●1-inch piece gingergrated
- ●2 tbsp fish sauce
- ●1 tsp brown sugar
- ●1 tsp red pepper flakes
Instructions
- 1
1. In a blender or food processor, combine smoked paprika, mexican oregano, garlic, ginger, fish sauce, and brown sugar. Blend until smooth.
- 2
2. In a large bowl, whisk together the blended marinade and 2 tbsp of coconut oil.
- 3
3. Add the butterflied chicken to the marinade and mix to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 4
4. Preheat a grill or grill pan to medium-high heat.
- 5
5. Remove the chicken from the marinade, letting any excess liquid drip off.
- 6
6. Grill the chicken for 5-7 minutes per side, or until cooked through.
- 7
7. Meanwhile, heat 2 tbsp of coconut oil in a large skillet or wok over medium-high heat.
- 8
8. Add the poblano peppers to the skillet and cook for 5-7 minutes, or until tender and slightly charred.
- 9
9. Add the cooked chicken to the skillet and stir to combine with the peppers.
- 10
10. Season with red pepper flakes and serve hot with steamed vegetables.
- 11
11. Garnish with chopped cilantro, if desired.