FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FA FA
This is from a polynesian kitchen website for Tahiti. 1 1/2 lbs- Taro leaves (fa fa), were originally used in the recipe but food.com would not recognize the ingredient, spinach is a substiture for taro leaves. The taro must be cooked in saltwater first to remove irritating cacium oxalate from the leaves.
Provided by Lavender Lynn
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2.
- Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate.
- Sauté the onion, garlic and ginger in the remaining oil till the onion is translucent.
- Add back the chicken pieces, stock or water, salt and pepper.
- Reduce the heat to low and simmer, covered for about 20 minutes.
- Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender.
- Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly.
- Stir in coconut cream to finish and serve over rice.
- (My tip-I love this with yams or sweet potatoes too!).
Nutrition Facts : Calories 752.7, Fat 45.6, SaturatedFat 19.7, Cholesterol 143.3, Sodium 293.5, Carbohydrate 52.4, Fiber 4.9, Sugar 41.2, Protein 35.9
CHICKEN FAFA
This is a version of a Tahitian dish, since Taro is hard to come by in the U.S. I substitute it with spinach leaves. This is also a mild dish. Serve this dish with rice, I prefer sticky rice, but any other kind works well. For different flavors try jasmine rice.
Provided by Kianya
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 T butter in a skillet, add onions and sauté until golden brown. Set onions in a bowl aside.
- In the skillet melt the remaining 1 1/2 T butter and place the chicken in the skillet and brown evenly.
- Add the onions and continue to cook until the chicken is no longer pink, 15-20 minutes (depending on thickness). Then add the garlic and spinach, cover and simmer for 5 more minutes.
- Before serving pour the coconut milk over the chicken and add salt and pepper to taste. Serve over hot cooked rice.
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