YUCATAN CHICKEN PUFFY TACOS WITH PEANUT-RED CHILI BBQ SAUCE AND RED CABBAGE SLAW
Steps:
- Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.
- Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.
- Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve.
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
- Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.
- Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.
- Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball.
- Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla.
- Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F.
- Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain.
- Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling.
- Combine all ingredients in a small bowl just before serving.
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE
Provided by Bobby Flay
Categories appetizer
Time 8h5m
Yield 8 appetizer servings
Number Of Ingredients 26
Steps:
- Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
- Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
- Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
- Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
- Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.
GRILLED YUCATAN CHICKEN SKEWERS
Provided by Bobby Flay
Time 2h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
- Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
- Prepare a charcoal grill to high heat.
- Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
- Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.
Nutrition Facts : Calories 112 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 57 milligrams, Sodium 212 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 14 grams, Sugar 1 grams
YUCATAN CHICKEN SKEWERS WITH PEANUT-RED CHILE BBQ SAUCE AND RED CABBAGE SLAW
Steps:
- Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
- Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
- Preheat grill to high or grill pan over high heat.
- Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.
- Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
- Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 519 calorie, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 1516 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 34 grams
YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA
I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.
Provided by Gingerbear
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
- With motor running, add the oil through the feed tube and process until emulsified.
- For chicken: Combine chicken and marinade in a zip-lock plastic bag.
- Refrigerate 4 to 6 hours or overnight.
- Prepare your grill or broiler.
- Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
- Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
- Serve with the salsa and Margaritas.
Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9
BRICKED ROSEMARY CHICKEN WITH LEMON - BOBBY FLAY
"A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juicy interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears (*see directions below), but you can always ask a butcher to do it for you. " Bobby Flay.
Provided by BecR2400
Categories Whole Chicken
Time 1h30m
Yield 2 Butterflied Chickens, 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
- Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside.
- Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).
- Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.
- *To Butterfly Chicken:.
- Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.
Nutrition Facts : Calories 1055.3, Fat 79.7, SaturatedFat 21.5, Cholesterol 325.1, Sodium 668.8, Carbohydrate 3.3, Fiber 0.7, Sugar 0.4, Protein 76.8
GRILLED JERK CHICKEN ALA BOBBY FLAY
I saw Bobby Flay make this recipe on a Food Network show with the Kitchen Diva, and I was thrilled to find it posted online. I cannot wait to give this one a try! Posting it here for easy reference
Provided by Sylvie Fortin
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth.
- Pierce the chicken with a fork to make tiny holes.
- Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
- Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
- Preheat grill.
- Grill chicken on each side for 5 to 6 minutes or until cooked through.
Nutrition Facts : Calories 269.1, Fat 27.4, SaturatedFat 3.6, Sodium 149.9, Carbohydrate 6.4, Fiber 0.9, Sugar 3.3, Protein 0.7
BOBBY FLAY'S CHICKEN FAJITAS
These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.
Provided by srosfeld
Categories Poultry
Time 40m
Yield 2 fajitas, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
CHICKEN PARMIGIANA (COURTESY OF BOBBY FLAY)
This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!
Provided by Kate DeMello
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
- Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Nutrition Facts : Calories 1525.7, Fat 93.2, SaturatedFat 26.1, Cholesterol 356.8, Sodium 2054.4, Carbohydrate 96.3, Fiber 6, Sugar 10.1, Protein 74.2
BOBBY FLAY'S RICH CHICKEN STOCK
Used to roast all my vegetables and meats for stock, and when I saw Bobby Flay making it; copied the recipe and am posting it here for safe keeping.
Provided by Manami
Categories Clear Soup
Time 4h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes.
- Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Remove from heat and strain through a mesh strainer into a clean pot.
- Place back on the stove over high heat and cook until reduced by half.
- Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use.
- *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
Nutrition Facts : Calories 106.7, Fat 6.9, SaturatedFat 1, Sodium 51, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 1.2
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- In a large bowl, whisk 2 cups of the yogurt with 3/4 cup of the milk, 1 teaspoon of the crushed chile, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 400°. Remove the chicken from the marinade and rinse under cold water; discard the marinade. Pat the chicken dry and arrange on 2 large rimmed baking sheets.
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