Ingredients:
\n 6 tablespoonsolive oil, divided
\n 2 medium limes, 1 zested, 2 juiced
\n 1 large orange, zested and juiced
\n 2 to 3 canned chipotle chiles in adobo, coarsely chopped
\n 3 garlic cloves, finely chopped
\n 2 tablespoonsapple cider vinegar
\n 1 tablespoonground cumin
\n 1 teaspoonsmoked paprika
\n 2 teaspoonskosher salt, plus more
\n 1\/2 teaspoonfreshly ground black pepper, plus more
\n 1 1\/2 poundsboneless, skinless chicken breasts or thighs, cut into \u00bd-inch-thick slices
\n 3 medium bell peppers (red, green, yellow, or orange), stemmed, seeded, and thinly sliced
\n 1 large red onion, thinly sliced
\n 8 flour tortillas, warmed, plus more if needed
\n Sour cream, sliced ripe avocados, and cilantro leaves, for serving<\/p>\n
Directions: <\/p>\n
In a medium bowl, stir 4 tablespoons of the oil, the zest and juice of 1 lime, the orange zest and juice, chiles, garlic, vinegar, cumin, paprika, 2 teaspoons of the salt, and \u00bd teaspoon of the black pepper. Add the chicken, tossing to coat. Let marinate for at least 30 minutes or up to 1 hour at room temperature, or cover and marinate in the refrigerator for up to 24 hours. Remove from the refrigerator at least 30 minutes prior to cooking.
\nIn a large skillet (preferably cast-iron) over high heat, warm 1 tablespoon of the oil until barely smoking. Gently shake off the excess marinade from the chicken. Working in batches to avoid crowding the chicken, cook, turning occasionally, for 7 to 8 minutes, until charred and fully cooked through (an instant-read thermometer inserted into the thickest part should register 165\u00b0F). Using a slotted spoon, transfer to a plate and tent with foil.
\nIn the same skillet over medium-high heat, warm the remaining 1 tablespoon of the oil. Cook the peppers and onions, stirring occasionally and deglazing with a few tablespoons of water to scrape up any charred bits if needed, for 5 to 7 minutes, until slightly charred and softened. Season with salt and black pepper. Return the chicken to the skillet and cook for about 1 minute more, until warmed through. Squeeze the juice of 1 lime over and serve immediately with the tortillas, sour cream, avocado, and cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 6 tablespoonsolive oil, divided 2 medium limes, 1 zested, 2 juiced 1 large orange, zested and juiced 2 to 3 canned chipotle chiles in adobo, coarsely chopped 3 garlic cloves, finely chopped 2 tablespoonsapple cider vinegar 1 tablespoonground cumin 1 teaspoonsmoked paprika 2 teaspoonskosher salt, plus more 1\/2 teaspoonfreshly ground black pepper, plus more… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-846","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=846"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/846\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}