Napa Daves Chicken Fajita Food

CHICKEN FAJITAS

Steps:

• Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.

BAKED CHICKEN FAJITA NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

CHICKEN FAJITAS

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, 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 FAJITAS WITH CRUNCHY LIME CABBAGE AND AVOCADO

Steps:

• Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
• Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
• Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
• Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

CHICKEN FAJITA

Steps:

• Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
• Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
• Slice meat into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
• Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge).
• Chop veggies into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Throw in veggies and sautee until well done and remove from skillet.
• Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef).
• Add veggies back in and cook for a couple more minutes.
• Remove from heat and serve.

NAPA DAVES EASY CROCK POT PIZZA SOUP

Steps:

• In your crock pot, combine the above ingredients (except the cheese) and let them cook for 4 hours on low.
• Top each serving with a little cheese and serve with crusty bread!

NAPA DAVE'S CAVATELLI & CHICKEN

Steps:

• In a dutch oven or large pot, saute the onion, carrots, sage, bay leaf and optional red pepper flakes together (over medium high heat) until lightly browned. Add the chicken a few pieces at a time and continue to cook until well browned.
• Reduce the heat to low. Add the chicken broth and simmer for about 25 more minutes. Add salt and pepper to taste.
• Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
• In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot. Remove about one cup of the cooking liquid and whisk into the flour mixture. Whisk this back into the pot and mix well.
• Simmer until thickened, 1 to 2 minutes.
• Stir in the cooked cavatelli and simmer until just heated through.
• Top with parmesan cheese and minced parsley if desired.

NAPA DAVE'S MEXICAN CHICKEN SOUP

Steps:

• In a large saucepan heat the oil and saute the onion, garlic and bell pepper until soft and fragrant (this takes several minutes).
• Add the chicken broth and bring to a boil.
• Now add the lime juice, chicken and rice and wait for the mixture to boil again.
• Throw the tomatoes and cilantro and turn off the heat. Season with the salt and pepper and serve.
• I like to cut corn tortillas into thin strips with scissors and spray with PAM. I then bake in a hot oven for about 15 minutes until well toasted and sprinkle on top of the soup to serve!

NAPA DAVE'S CHICKEN FAJITA RECIPE

Steps:

• Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
• Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
• Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
• Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
• Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
• We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!