YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 3h25m
Yield 6 servings
Number Of Ingredients 47
Steps:
- Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
- Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
- Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
- Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
- Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
- Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
- Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
- Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
- Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
- Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
- Combine all ingredients in a small bowl just before serving.
15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Provided by Carla Lalli Music
Categories Bon Appétit Cabbage Onion Summer Hot Pepper Vinegar Chicken Quick and Healthy Quick & Easy Wheat/Gluten-Free
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
- Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
- Top cutlets with slaw.
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
- Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
- While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
- Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
- Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.
RED CABBAGE SLAW WITH GRIDDLED CHICKEN
This tangy dish is a breeze
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
- Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it's crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
- Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.78 milligram of sodium
More about "15 minute chicken paillards with red cabbage and onion slaw recipes"
15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION …
From bonappetit.com
4.8/5 (4)Estimated Reading Time 1 minServings 2
- Pound chicken between 2 sheets of plastic wrap to ¼" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
- Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
67 CABBAGE RECIPES FOR SALADS, SLAWS, STIR-FRIES, AND MORE
From epicurious.com
RECIPETHING - 15-MINUTE CHICKEN PAILLARDS WITH SLAW
From recipething.com
10 BEST SPICY RED CABBAGE SLAW RECIPES - FOOD NEWS
From foodnewsnews.com
RED CABBAGE SLAW FOR TACOS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN PAILLARD RECIPES (40) - SUPERCOOK
From supercook.com
RED CABBAGE AND APPLE SLAW RECIPE FROM 15 MINUTE VEGAN BY KATY …
From cooked.com
10 BEST CHICKEN RED CABBAGE RECIPES | YUMMLY
From yummly.com
43 CHICKEN BREAST RECIPES YOU’LL ACTUALLY LOVE EATING - YAHOO
From ca.style.yahoo.com
15-MINUTE CHICKEN PAILLARDS WITH SLAW
From pinterest.ca
CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW CALORIES AND ...
From fatsecret.com
15-MINUTE CHICKEN PAILLARDS DENGAN KUBIS MERAH DAN BAWANG SLAW
From thexlog.com
15-MINUTE CHICKEN PAILLARDS WITH SLAW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
15-MINUTE CHICKEN PAILLARDS | DAVIS | COPY ME THAT
From copymethat.com
CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW ON …
From trello.com
15-MOMENT HEN PAILLARDS WITH CRIMSON CABBAGE AND ONION SLAW
From pixelscholars.org
CHICKEN PAILLARDS WITH ROMAINE CAESAR SLAW RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PAILLARDS RECIPE | MYRECIPES
From myrecipes.com
MAIN RECIPES & MENU IDEAS – PAGE 50 | BON APPETIT
From bonappetit.com
RED CABBAGE AND ONION SLAW RECIPE - FOOD NEWS
From foodnewsnews.com
15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW
From mealplannerpro.com
15-MINUTE CHICKEN PAILLARDS DENGAN RED CABBAGE DAN ONION SLAW
From thexlog.com
20-MINUTE THAI CHICKEN AND CABBAGE SKILLET - LITTLE BROKEN
From littlebroken.com
15-MINUTE CHICKEN PAILLARDS | BRENDA | COPY ME THAT
From copymethat.com
CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW CALORIES AND ...
From fatsecret.com
15-MINUTE CHICKEN PAILLARDS | RECIPE | SLAW, COOKING, CHICKEN …
From pinterest.com.au
RECIPES FOR RED CABBAGE SLAW - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST CHICKEN RED CABBAGE RECIPES - YUMMLY
From yummly.com
59 CABBAGE RECIPES TO EAT EVERY NIGHT OF THE WEEK
From msn.com
THIS BONELESS, SKINLESS CHICKEN BREAST RECIPE TAKES 15 MINUTES
From yahoo.com
PIN ON FOOD
From pinterest.co.uk
PAILLARDS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
43 CHICKEN BREAST RECIPES YOU'LL ACTUALLY LOVE EATING
From msn.com
RED SLAW CABBAGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RED CABBAGE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DINNER RECIPES FOR ONE PERSON - THERESCIPES.INFO
From therecipes.info
HONEY-DIJON CHICKEN PAILLARDS WITH ZUCCHINI SLAW - COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love