Bobby Flays Chicken Fajitas Recipes

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FOIL-PACKET CHICKEN FAJITAS



Foil-Packet Chicken Fajitas image

Bring your favorite restaurant dish home with these personal-sized foil-packet fajitas. They take no time to prepare, clean-up is a breeze and they are totally customizable, so even the pickiest eater will dig in.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken thighs, sliced into 1/2-inch strips
1 medium onion, sliced 1/4-inch thick
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
3 tablespoons fajita seasoning (see Cook's Note)
3 tablespoons olive oil
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1 teaspoon ground cumin
Juice from 1 lime (about 2 tablespoons)
Eight 6-inch flour tortillas
Cooked rice, for serving
Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving

Steps:

  • Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
  • Toss the chicken with the onion and bell peppers in a large bowl.
  • Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
  • Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
  • Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
  • Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

BOBBY FLAY'S CHICKEN FAJITAS



Bobby Flay's Chicken Fajitas image

These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.

Provided by srosfeld

Categories     Poultry

Time 40m

Yield 2 fajitas, 6 serving(s)

Number Of Ingredients 17

1 cup packed cilantro leaf, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low sodium chicken broth
3 scallions, cut into 1-inch pieces
2 garlic cloves
1 jalapeno, seeded if desired
1 tablespoon honey
kosher salt
1 1/2 lbs boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 bell peppers, quartered, seeds removed (orange, yellow, & or or red)
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek yogurt
12 corn tortillas

Steps:

  • 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
  • Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
  • 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
  • 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
  • 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
  • 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

FAJITAS



Fajitas image

Provided by Tyler Florence

Categories     main-dish

Time 8h31m

Yield 6 servings (12 fajitas)

Number Of Ingredients 16

1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole, recipe follows
Salsa Fresca, recipe follows
12 flour tortillas, warm

Steps:

  • In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
  • Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
  • In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
  • Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
  • May also serve with sour cream and shredded cheese.

BOBBY FLAY'S RICH CHICKEN STOCK



Bobby Flay's Rich Chicken Stock image

Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.

Provided by Manami

Categories     Clear Soup

Time 4h50m

Yield 6 cups

Number Of Ingredients 10

4 lbs chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
salt & freshly ground black pepper
2 bay leaves
1/4 cup peppercorn
1/4 cup parsley stems (stems only)
6 sprigs fresh thyme

Steps:

  • Preheat oven to 450ºF.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
  • Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
  • Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
  • Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
  • Remove from heat and strain through a mesh strainer into a clean pot.
  • Place back on the stove over high heat and cook until reduced by half.
  • Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
  • *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.

Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2

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