CONTEST-WINNING CHICKEN FAJITAS
I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. , Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. , Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 10g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 301mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges
ONE-PAN SRIRACHA CHICKEN AND VEGGIES
A sweet and spicy delicious chicken dish with veggies and potatoes cooked alongside.
Provided by Jack Grigsby III
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
- Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
- Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 31.1 g, Cholesterol 88.9 mg, Fat 21.4 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 10 g, Sodium 1030 mg, Sugar 20 g
SRIRACHA CHICKEN FAJITAS
Make and share this Sriracha Chicken Fajitas recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 2h16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken breasts into strips about 1/2 to 1 inch wide by 2 to 3 inches long. In zip top plastic bag or medium bowl, mix chicken strips, minced garlic along with half the Sriracha and half the water (2 tablespoons each). Refrigerate 30 minutes or several hours.
- In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips. Cook, stirring occasionally, until just tender, about 6 to 8 minutes; remove from pan. If necessary add more oil, then add the chicken strips (strips may be lightly seasoned with salt), cook and stir until chicken is done, about 6 to 8 minutes. Return the onion/pepper mixture to the pan and stir in remaining garlic chili sauce and water (2 tablespoons each) and heat through.
- Meanwhile, rinse avocados. Cut in half. Spoon out pit. Slice avocados or cut into cubes. Toss with lime.
- Divide chicken, onions and peppers and avocados between tortillas. Sprinkle with cheese; serve.
Nutrition Facts : Calories 649.7, Fat 25.8, SaturatedFat 4.7, Cholesterol 72.6, Sodium 865, Carbohydrate 69, Fiber 9.3, Sugar 4.8, Protein 35.5
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
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, 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.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
SRIRACHA CHICKEN AND WAFFLES
There are few American foods more iconic than chicken and waffles, but the appeal is universal no matter where you come from. Our version uses panko, which is a white breadcrumb that is more jagged (like icicles) than round and makes a super crunchy crust.
Provided by Jet Tila
Categories main-dish
Time 4h35m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the sriracha chicken: Stir the buttermilk, sriracha, 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper together in a small baking dish or medium bowl. Set aside.
- Place a 12-inch-long piece of plastic wrap over a cutting board. Place a chicken breast on the plastic, drizzle with some olive oil and cover with another piece of plastic wrap. Using a mallet, small frying pan or rolling pin, pound the breast until it is about 1/2-inch-thick. Sprinkle with seasoned salt and pepper to taste.
- Place the pounded breast in the buttermilk brine. Repeat with the remaining breast. Cover the dish or bowl with plastic wrap and soak for 4 hours to overnight.
- For the light and crispy honey waffles: Preheat a waffle iron to approximately 400 degrees F or its highest setting.
- In a medium bowl, whisk the all-purpose flour, cake flour, baking powder and salt together. In a small bowl, whisk the egg until golden and fluffy, about 1 minute. Whisk in the milk, oil, honey and vanilla.
- When the waffle iron is hot, pour the wet ingredients into the dry ingredients and stir until the ingredients just come together as a batter, about 30 seconds; it's okay to have tiny pockets of flour.
- Spray the preheated waffle iron with cooking spray. Using a small cup measure, pour in the correct amount of batter onto the waffle iron. Cook until golden brown. If not serving immediately, you can hold the waffles in a 200-degree-F oven on a rack.
- Meanwhile, pour 3 to 4 inches of frying oil into a heavy medium pot. Heat the oil until it registers 365 degrees F on a deep-fry thermometer.
- In a separate medium bowl or baking dish, combine the breadcrumbs, flour and the remaining 1 1/2 teaspoons seasoned salt and 1/2 teaspoon pepper and stir until combined.
- When ready to fry, remove a chicken breast from the buttermilk but do not shake off the excess buttermilk. Coat the breast in the breadcrumb mixture and press it firmly onto the chicken. Shake off excess. Carefully place the chicken in the oil and repeat with the remaining breast. Fry until cooked though and an instant-read thermometer inserted into a breast registers 160 degrees F, 3 to 5 minutes. Transfer the chicken to a wire rack-lined baking sheet to drain.
- To serve, place the fried chicken on top of the waffles. Serve with softened butter, maple syrup and sriracha.
CHEVY'S CHICKEN FAJITAS
This recipe originally came from the Chevy's and Rio Bravo Cookbook. I've made it for about ten years, for groups as large as 50 who all raved about its flavor and authenticity. The Achiote Paste can be found at Latin grocers, or by mail at MexGrocer.com. It's a little bit of work but well worth it. It's essential to use fresh orange and pineapple juice, for the enzymes, if at all possible. Time listed includes the marinating time.
Provided by PacemakerGuy
Categories Poultry
Time 10h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
- Add bay leaf and reserve.
- Mix spice rub ingredients.
- Wash chicken breasts and pat dry with paper towels.
- Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
- Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
- Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
- Grill the breasts until cooked through.
- Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.
Nutrition Facts : Calories 448.9, Fat 18.1, SaturatedFat 2.9, Cholesterol 131.7, Sodium 4533.4, Carbohydrate 17.2, Fiber 5.9, Sugar 5.1, Protein 55.5
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Servings 4Estimated Reading Time 3 mins
- Place chicken in a resealable plastic bag. Mix soy, lime juice, cilantro, Sriracha, and lime zest together in a small bowl. Pour over chicken and toss in the marinade until evenly coated. Seal bag and refrigerate for at least an hour or up to 8 hours.
- Heat a charcoal or gas grill to medium-high. Cut peppers into wedges and toss with olive oil. Season with salt a pepper. If you want to do zucchini, jalapeños, or any other vegetables on the grill you can add them to the peppers.
- Brush the grates of the grill with oil and remove the chicken from the marinade letting any excess drip back into the bag. Grill chicken until lightly charred and cooked through, about 10 minutes total. Remove to a clean platter, cover and keep warm.
- Grill the vegetables until lightly charred and tender, about 10 minutes. Slice the chicken and vegetables into thin slices and serve with warm tortillas and optional garnishes.
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