KAREN'S SLOW COOKER CHICKEN FAJITAS
Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds® Slow Cooker Liner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 16
Number Of Ingredients 13
Steps:
- Open Reynolds® Slow Cooker Liner and place it inside a 5- to 6 1/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Place chicken in Reynolds® Slow Cooker Liner. Place onions and bell peppers on top of chicken.
- Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
- Cook on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chicken is done.
- Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove Reynolds® Slow Cooker Liner and toss.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 42.9 g, Cholesterol 37.6 mg, Fat 9.2 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 3 g, Sodium 918.9 mg, Sugar 2.8 g
SWANNY'S KILLER FAJITAS
This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.
Provided by Huge
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
- Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
- Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
- Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
- Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
- Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
- Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
- Top with any other desired toppings; repeat with remaining tortillas and ingredients.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 19.7 g, Cholesterol 49.2 mg, Fat 12.6 g, Fiber 3.6 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 136.3 mg, Sugar 3.4 g
CHICKEN FAJITA MELTS
These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!
Provided by laughingmagpie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
- Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
- Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 19.9 g, Cholesterol 103.8 mg, Fat 16.6 g, Fiber 1.5 g, Protein 40.3 g, SaturatedFat 7.3 g, Sodium 820.8 mg, Sugar 3.4 g
KELLY'S ASIAN CHICKEN
From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
- Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
- If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
- Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
- Serve with Chinese noodles, pasta, or rice.
KELLY'S CHICKEN FAJITAS
I LOVE fajitas, but restaurants seem to , well, kinda rip you off on the meat part! LOL! Seems there are an AWFUL lot of peppers and onion...PLUS, gosh, why is everything SO expensive? So much better to make them yourself! This is my "concoction", I love them with Spanish Rice (Zatarain's), and any kind of dip/salsa and chips! Make them at home and your house will smell so good the neighbors will be knocking at your door! *You can easily make a half a batch, too.
Provided by Wildflour
Categories Mexican
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
- Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
- Marinate in fridge for 4-6 hours.
- Drain off excess marinade.
- In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
- Stir-fry til chicken is done.
- Should take only about 8-12 minutes depending on how big you cut your chicken strips.
- Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
- **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
- ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
- ****This recipe can easily be halved.
Nutrition Facts : Calories 536.9, Fat 30.6, SaturatedFat 4.6, Cholesterol 131.7, Sodium 753.1, Carbohydrate 11, Fiber 2.2, Sugar 4.1, Protein 53.8
KELLY'S TLC CHICKEN NOODLE SOUP
Sometimes, there's just nothin better than a big ol' pot of homemade chicken noodle soup!! Here's how I make it! Happy to share it, and hope you enjoy it as much as we do! :)
Provided by Wildflour
Categories < 4 Hours
Time 2h30m
Yield 4 quarts, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
- Place whole chicken in large pot. Add water to cover the bird plus an inch.
- Add bay leaves.
- Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
- You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
- CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
- Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
- Pour the 5 cups stock back into the pot.
- While chicken is cooling, add rest of ingredients EXCEPT noodles.
- Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
- Now add the noodles. Stir.
- Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
- While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
- Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
- *Also, don't stir this very much! You'll just break up the noodles.
- *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
- Serve with saltine crackers if desired.
- Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
- *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
- And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.
FROM SCRATCH CHICKEN FAJITAS
The reason why this recipe is the best, I used to make it for My five children. that was one of their favorites. I started making them 1990. I gaurantee that there is nothing like this on the market and all The cooks should try it.
Provided by cynthiab49
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil the chicken in a large deep pan, with prefered seasoning, when chicken is done boiling then dump the water.
- Let cool, then shread the chicken.
- Drain the vegetables that you prefer.
- Take items one two and three into a large mixing bowl then mix up the ingredients into a ball of dough. then wrap the dough in some plastic for about 10 minutes untill the dough rises.
- Take medium frying pan, warm up 2 cups of oil after 10 minutes, take small sections of dough place on counter with some loose flour (this makes it easier to roll the dough).
- Roll it into a round tortilla. After there round than you fill them. With a palm full of chicken put a little bit of cheese put a little of corn or peas - whatever you prefer.
- After you fill them, then you get one side and meet it to the other side, get a fork and pinch the ends together. Then put them in the heated pan and then. Cook both sides untill they're golden brown.
Nutrition Facts : Calories 489.7, Fat 13.4, SaturatedFat 3.6, Cholesterol 65.8, Sodium 86.6, Carbohydrate 70.7, Fiber 4.3, Sugar 0.2, Protein 23.3
KELLY'S CHICKEN FETTUCCINI FERNANDO
I LOVED this dished that a local Mexican restaurant called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!!
Provided by Wildflour
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
- Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
- Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
- Add mushrooms during last 5 minutes.
- Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
- Simmer this on LOW just til heated through, *do not boil or it might separate.
- Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
- Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
- Serves 4-6.
Nutrition Facts : Calories 671.2, Fat 50, SaturatedFat 21, Cholesterol 167.6, Sodium 1948.9, Carbohydrate 15.7, Fiber 5.1, Sugar 6.4, Protein 42.8
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- MARINADE: combine the ingredients for the marinade along with 1 ½ teaspoons salt and ½ teaspoon black pepper. Use a whisk to combine before adding the jalapeño slices and the chicken breast. Let marinate covered in the refrigerator for 4-6 hours. Remove from the refrigerator and allow the chicken to sit at room temperature for 30 minutes before cooking.
- Set a large cast iron skillet or nonstick skillet over high heat and let heat up for a couple of minutes. Drizzle in a teaspoon of oil and add half the chicken to the pan and cook on each side for about 3-5 minutes or longer depending on the thickness of the chicken. If the pan becomes too hot, reduce the heat to medium-high. Remove the chicken from the panand allow to rest for several minutes. Cooke the remaining chicken the same way. Slice the chicken into thin slices.
- FAJITA VEGGIES: Add another teaspoon of oil to the pan over high heat, add half the onions and bell peppers. Let the veggies begin to sizzle and toss as necessary. You can drizzle in some of that chicken marinade if you want to flavor the veggies but be sure to cook them well. Season with a pinch of salt and pepper. Remove the veggies to a plate and cook the remaining veggies the same way.
- ASSEMBLY: Serve the chicken fajitas in tortillas or on rice bowls topped with your favorite toppings!
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