Napa Daves Chicken Fajita Recipes

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

CHICKEN FAJITAS LIKE MAMA NINFAS

Steps:

• Prepare the grill (indoor or out) or the broiler.
• Pound the chicken breasts to 3/4 inch thickness, and set aside.
• Heat a heavy skillet over high heat for 3- 4 minutes.
• Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
• Reduce heat to medium.
• Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
• Add butter and stir until just melted.
• Remove skillet from heat.
• Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
• Place breasts 3- 4" from heat source, or on in-door grill.
• Cook a few minutes until done to your taste.
• Remove from the heat and let it sit for about 5 minutes.
• Slice the breasts into slim finger length strips.
• To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
• Let everyone help themselves.
• For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
• Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
• Add soy sauce and chiles; stir.
• Place onions in a medium bowl and pour the marinade over them.
• Cover the bowl and refrigerate it for several hours or overnight.
• Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
• They'll keep at least 10 days.

CHICKEN FAJITAS WITH CRUNCHY LIME CABBAGE AND AVOCADO

Steps:

• Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
• Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
• Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
• Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.