Time 35m Yield 6 Number Of Ingredients 11 Steps:
Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet. Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper. Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes. Preheat the oven’s broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat. Place chicken onto a serving plate, and pour the sauce over it to serve.
Time 1h Yield 8 to 10 servings Number Of Ingredients 17 Steps:
Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes. Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes. Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter. Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side. Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes. Preheat the oven’s broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat. Place chicken onto a serving plate, and pour the sauce over it to serve.
Time 25m Yield 4 breasts, 4 serving(s) Number Of Ingredients 10 Steps:
Season chicken on both sides with salt, pepper, and cumin. Heat oil in a large skillet over medium high heat. Cook chicken until browned on one side, about 3 to 4 minutes. Turn chicken and cook an additional 3 to 4 minutes until done. Transfer to a plate and set aside. Add lime juice to pan and continue to cook, while stirring, another 2 to 3 minutes until slightly reduced. Remove from heat and add sour cream, cilantro, cayenne, and lime zest. Serve chicken with a dollop of the sauce over top.
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes. Preheat the oven’s broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat. Place chicken onto a serving plate, and pour the sauce over it to serve.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes. Preheat the oven’s broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat. Place chicken onto a serving plate, and pour the sauce over it to serve.
