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Reply to "How do you make restaurant style fajitas? "
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[quote=Anonymous]My husband had good luck searing marinated chicken in the cast iron skillet and then finishing it off in the oven, cooking it just to the right temp, not over. (165, I think?) that was moist but had charred / grilled flavor. Then I'd let it sit for 15 minutes before slicing it, maybe while you're cooking the peppers and onions.[/quote]
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