Rick Bayless Fajita Recipes
CHICKEN FAJITAS
Recipe video above. The secret ingredient in this Fajita marinade is orange juice. It injects flavour as well as brining, and makes the chicken caramelise beautifully when cooked. It doesn't taste like oranges at all once cooked. Use any coloured peppers you want - though seeing a kaleidoscope of colours on a platter will bring a smile to anyone's face!
Provided by Nagi
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
Nutrition Facts : ServingSize 110 g, Calories 196 kcal
RICK BAYLESS' PASTOR MARINADE
I had to post this recipe because I don't want to lose it. This makes a delicious Yucatan style Achiote Rojo marinade I use on ribs instead of BBQ sauce. I find the achiote paste at most Mexican grocers here in California. Look for El Mexicano brand, or buy online.
Provided by Skypoodle
Categories Sauces
Time 5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the achiote paste, chilles, canning sauce, oil and water. Blend until smooth. Marinate meat (pork chops, ribs, what have you). for at least an hour. Store unused marinade in refrigerator.
Nutrition Facts : Calories 48.7, Fat 5.5, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 0.1, Sugar 0.1
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- In a dutch oven (or skillet), heat approximately 1-2 tbl. of oil over medium heat. Season the chicken breasts liberally/generously with kosher salt and freshly ground black pepper. When the oil is hot, carefully place in the chicken. The oil should crackle quite a bit on first contact with the chicken. Let the chicken cook until golden brown, about 5-7 minutes. Using tongs flip the chicken (If the chicken does not release from the pan, it’s not ready yet and needs a little more time). Cook on the other side until done, about 5-7 minutes (but depends on the thickness of your chicken). Remove from pot and let the chicken rest for a couple of minutes, then cut into 1/4-inch strips. Hopefully it is completely cooked through. If not, that’s okay… you can cook it some more in the next step if needed.
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