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Lime and cumin marinated chicken seared hard with peppers and onions, served with warm tortillas for everyone to build their own. A weeknight dinner that feels like an event.
Slice the 700 g chicken breast into 1 cm strips and mix with the juice of 1 lime, the cumin, the smoked paprika, the chili powder, the oregano, the 15 g garlic, 25 ml of the olive oil, the salt and the pepper. Leave for 20 minutes.
Get a heavy 28 cm skillet very hot over high heat for 3 minutes. A pan that is not hot enough will stew the chicken instead of searing it.
Cook the chicken in two batches for 3 to 4 minutes each, spreading it out and turning once, until charred at the edges and cooked through to 74°C. Lift it onto a plate.
Add the remaining 20 ml oil and the thickly sliced peppers and onions and cook for 6 to 7 minutes until softened with blackened edges but still with some bite.
Return the chicken and its juices, squeeze over the second lime and toss everything together for 1 minute.
Warm the tortillas in a dry pan for 20 seconds a side and serve everything at the table with the cilantro and the sour cream.
