![]() Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Please subscribe to our YouTube channeland follow us on Facebook.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Just so as you don’t let ’em get cold!Īs always, Shannon and I thank you for watching our videos and sharing our food with your friends and family. Serve with some Salsa, homemade tortillas, any way you like. When the chicken is done, slice and saute into the peppers and onions. The chicken breasts might take a few minutes longer, so you’ll want to use a meat thermometer to reach an internal temperature of 165. Add a couple of chunks of Applewood and cook for about 10 minutes, flipping halfway. Now you can take the chicken out of the foil and place right on the smoker or the indirect heat side of your grill – you want that temperature to be around 350. When the chicken is about ready to flip and the pan is good and hot, add the veggies to the skillet with a little butter and close the grill lid, stirring occasionally. While the chicken is steaming on the grill, place a large heat-safe pan large enough to hold all of the sliced veggies and pre-heat it inside the grill. If you desire to make just enough for one batch of fajitas, click on the serving size 3 in the recipe box and change the serving. In order to make one batch of my Chicken Fajitas that uses 2-3 lbs of chicken meat + 3 bell peppers + 2 onions, you only need 2 tbsp, which is about 1/3 of this mix. Tip: Throw a couple of chunks of mesquite wood in the fire for some extra flavor. This is a triple batch of fajita seasoning. I’m talking about green bell pepper, red bell pepper, yellow bell pepper, and a large white onion. Shannon’s recipe for homemade tortillas is right here and you should use it. (There should be enough oil in the pan as is, but can add more if needed.) Saute for 4-5 minutes, stirring occasionally but not constantly, until soft and browned. Add the bell peppers and onions to the pan. You need two or three things on the table with the fajitas. Remove chicken to a plate and cover with foil to keep warm. How to Prepare the Fixin’s for the Fajitas You’ll want to use hardwood lump charcoal and cooking at around 425 degrees. Tip: Cooking on the grill in some foil with butter will steam the chicken and prevent it from drying out and losing flavor.Ĭook 15 minutes or so, flipping halfway. ![]() This will, above all else, keep the chicken from drying out. Wrap in foil with some butter and put on the grill to steam inside the foil packet. Debone the thighs and drumsticks, cut off excess fat, and pound the chicken breasts flat with a rolling pin or a mallet. To get the best overall flavor, we’re using two chicken breasts and some chicken thighs and legs. Tip: For more flavor, roast the dried chilies and spices in a skillet for about a minute. A little salt and coarse ground pepper, and we’re set to go. I mix this with the other spices – Mesquite Seasoning, whole oregano, and garlic powder. Start by Grinding Whole Spices and Chiliesįor the most flavor, I like to start by grinding dried chilies (ancho and cascabel) and whole cumin seed. You know what I’m talking about – you marinate the chicken in some tequila and lime and all that – those are good, but mine are better and more authentic. This is not your standard at-home chicken fajita recipe. A piping hot cast iron mini-skillet is brought to your table with all the fixin’s around it and that delicious smoked chicken is sizzling up a storm right on your plate. Howdy folks, and thanks for stopping by the website! Fajitas are always one of the most requested food items when you go to any Mexican restaurant, and it’s because of that amazing sizzle factor.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |