Text 14874, 90 rader
Skriven 2014-07-17 08:25:46 av Dave Drum (1:261/38)
Ärende: Chile 6983
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Fajitas
 Categories: Poultry, Chilies, Dairy, Herbs, Citrus
      Yield: 4 Servings

    1/4 c  Oil
      2 tb Lime juice
      4 cl Garlic; peeled, smashed
  1 1/2 ts Smoked paprika
      1 ts Sugar
      1 ts Salt
    1/2 ts Ground cumin
    1/2 ts Pepper
    1/2 ts Cayenne pepper
  1 1/2 lb Boneless, skinless chicken;
           - trimmed, pounded to 1/2"
           - thickness

MMMMM----------------------RAJAS CON CREMA---------------------------
      1 lb (3 to 4) poblano chilies;
           - stemmed, halved, seeded
      1 tb Oil
      1 lg Onion; halved, sliced 1/4"
      2 cl Garlic; minced
    1/4 ts Dried thyme
    1/4 ts Dried oregano
    1/2 c  Heavy cream
      1 tb Lime juice
    1/2 ts Salt
    1/4 ts Pepper
      8    To 12 (6") flour tortillas;
           - warmed
    1/4 c  Minced fresh cilantro
           Spicy pickled radishes
           Lime wedges

  FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice,
  garlic, paprika, sugar, salt, cumin, pepper, and cayenne
  together in bowl. Add chicken and toss to coat. Cover and
  let stand at room temperature for at least 30 minutes or
  up to 60 minutes.

  FOR THE RAJAS CON CREMA: Mean while, adjust oven rack to
  highest position and heat broiler. Arrange poblanos, skin
  side up, on aluminum foil-lined rimmed baking sheet and
  press to flatten. Broil until skin is charred and puffed,
  4 to 10 minutes, rotating baking sheet halfway through
  cooking. Transfer poblanos to bowl, cover, and let steam
  for 10 minutes. Rub majority of skin from poblanos and
  discard (preserve some skin for flavor); slice into
  1/4-inch-thick strips. Adjust oven racks to middle and
  lowest positions and heat oven to 200øF/93øC.

  Heat oil in 12" nonstick skillet over high heat until just
  smoking. Add onion and cook until charred and just
  softened, about 3 minutes. Add garlic, thyme, and oregano
  and cook until fragrant, about 15 seconds. Add cream and
  cook, stirring frequently, until reduced and cream lightly
  coats onion, 1 to 2 minutes. Add poblano strips, lime
  juice, salt, and pepper and toss to coat. Transfer
  vegetables to bowl, cover, and place on middle oven rack.
  Wipe out skillet with paper towels.

  Remove chicken from marinade and wipe off excess. Heat
  remaining 1 tablespoon oil in now-empty skillet over high
  heat until just smoking. Add chicken and cook without
  moving it until bottom side is well charred, about 4
  minutes. Flip chicken; transfer skillet to lower oven
  rack. Bake until chicken registers 160 degrees, 7 to 10
  minutes. Transfer to cutting board and let rest for 5
  minutes; do not wash out skillet.

  Slice chicken crosswise into 1/4" strips. Return chicken
  strips to skillet and toss to coat with pan juices. To
  serve, spoon few pieces of chicken into center of warmed
  tortilla and top with spoonful of vegetable mixture,
  cilantro, and Spicy Pickled Radishes. Serve with lime
  wedges.

  Source: America's Test Kitchen via Flint Journal

  Uncle Dirty Dave's Archives

MMMMM

... Foods labelled "heart smart" now labelled as "stomach stupid"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)