Fajita Marinade

From Cook's Illustrated

• Chicken  
• 1/4cup vegetable oil
• 2tablespoons lime juice
• 4garlic cloves, peeled and smashed
• 1 1/2teaspoons smoked paprika
• 1teaspoon sugar
• 1teaspoon salt
• 1/2teaspoon ground cumin
• 1/2teaspoon pepper
• 1/4teaspoon cayenne pepper
• 1 1/2pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

1. 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. Heat oven to 200 degrees.

1. 4. 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.
2. 5. Slice chicken crosswise into 1/4-inch-thick 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.

MaMa Coon's Marinade

(makes enough to marinade 12 chicken breasts)
1 can pineapple juice
2 C soy sauce
1/2 C brown sugar
2 Tbls sesame oil
2 Tbls garlic, chopped
2 Tbls. ginger root, pressed

Mix in a gallon ziploc and let marinade for a couple of hours.

Move chicken to grill or pan and brown on each side for a few minutes. Place in glass baking dish, pour marinade in bottom of pan, add a little water to cover 1/2 of chicken, cover with foil and cook in 350 oven for 25 minutes or until cooked through.

Bubba's Enchiladas

Bubba's enchiladas

 

2 lbs. boneless chicken breast

4 Tbl unsalted butter

1 Lg White onion finely chopped

1 lb fresh spinach

3 C sour cream

2 (4oz) cans of chopped green chiles

1 tsp. cumin (more or less depending on how hot you want it)

1/4 C. milk

6 oz. monterey jack cheese

 

1. Poach chicken breasts 15-20 min. until done. Cool and shred

2. Melt butter and saute onions until tender

3. Steam spinach- reserve 1/2 cup of liquid- let cool - chop coursely

4. combine milk, sour cream, onion, spinach, chiles, cumin, liquid salt to taste.

5. save 1/2 mixture/sauce. mix the other half with the shredded chicken

6. Fill tortillas, place in pan seam side down in buttered 9x13 pan

7. Cover all tortillas with 1/2 of the shredded cheese, the with remaining sauce, then remaining cheese.

8. Bake at 350 in oven