Zany and zesty chicken fajitas.

Onions and peppers for the fajitas!

What’s the best way to put together a colorful, zesty pile of fajitas in less than an hour? Follow the recipe below and you’ll whip ’em out in 40 minutes. Thanks to C.K. for the pic above.

Ingredients

  • 1 1/2 pounds boneless, skinless chickenbreasts
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 cloves garlic
  • 1 cup packed cilantro leaves
  • 1/2 jalapeno, seeded
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 large onion, peeled and cut into 1/2 inch slices
  • 1 green bell pepper, seeded and sliced
  • 2 tablespoons olive oil
  • potatoes, cut into 1/2 inch cubes
  • Salt and pepper
  • Cayenne
  • 10 flour tortillas

Directions

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.

Add onions and peppers and cook until they are tender and begin to brown.

In a 9×13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

(Recipe courtesy of the Food Network.)

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Bajan Chicken or Caribbean Chicken? Both!

Bajan Chicken is a dish that hails from, well, Barbados – an island-nation famous for its beautiful white-sand beaches, world-class resorts, and of course, international superstar Rihanna. Funny enough, Rihanna actually has a soup named after her, the official title being Rihanna’s Spicy Bajan

Caribbean Chicken Wings

Chicken Soup. I’ll dig up the link for that before the conclusion of this post.

But Bajan Chicken isn’t the only favorite form of poultry in these parts. I shouldn’t forget to mention Caribbean Chicken, which is generally a spicier meal, but that all depends upon the interpretation of the cook who is preparing it.

For Caribbean Chicken, I’ve read and seen various ingredients that included mango, lime, ginger, rum, coffee, orange juice, pineapple, and jerk sauce.

The recipe below steers clear of the coffee, rum, and the like, but delivers just as much if not more of a tangier punch to the mouth for those of you pining for spice over sugar. Bajan or Caribbean, baked or fried, I found myself loving both of these dishes just as equally. Perhaps you’ll come upon the same conclusion. 😉

Caribbean Chicken. Courtesy of the Food Network.

Caribbean Chicken

Ingredients

  • 1 teaspoon allspice
  • 1/4 cup red onion, chopped
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup orange juice, fresh
  • 1 tablespoon lime zest
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons jalapeno, seeded, diced
  • 2 teaspoons freshly grated or chopped ginger
  • 1 clove garlic
  • Salt and pepper
  • 4 chicken breasts, bone and skin on
  • Lime wedges

Directions

Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.

Preheat oven to 350 degrees F.

Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.

Squeeze a lime wedge over each piece of chicken and serve.

(Recipe courtesy of the Food Network.)

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And as an added extra, here’s the recipe for Bajan Chicken…

Bajan Chicken

Ingredients

  • 1 (4-pound) chicken, cut into 10 pieces
  • 1 tablespoon whole allspice
  • 1 teaspoon whole black peppercorns
  • 1/2 cinnamon stick
  • 1 medium onion, chopped
  • 2 red bell peppers, chopped
  • 4 scallions, chopped
  • 2 cloves garlic, chopped
  • scotch bonnet or habanero pepper
  • 4 fresh thyme sprigs
  • 1/4 cup fresh lime juice, about 5 limes
  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
  • 1/2 stick unsalted butter, softened
  • Kosher salt
  • Cilantro leaves, for garnish

Directions

Rinse and dry the chicken pieces and put them into a shallow glass dish.

Put the allspice, peppercorns, and cinnamon stick into a spicegrinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.

Heat the oven to 375 degrees F.

Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

(Recipe courtesy of the Food Network.)

 

Rihanna's Spicy Bajan Chicken Soup.

Rihanna!

P.S. Here’s the link to Rihanna’s Spicy Bajan Chicken Soup and a complimentary photo of the sultry singer. There’s no way I could leave this out of my post.

Peaches HotHouse owners know their chicken.

Are you a spicy chicken aficionado?

Daily News staff writer, Jacob E. Osterhout wrote in his latest article, “If you can’t take the heat, get out of the restaurant. Bed-Stuy Southern food joint Peaches HotHouse boasts the spiciest fried chicken in New York City.”

Osterhout’s story really caught my attention when he quoted Peaches HotHouse co-owner Craig Samuel saying, “People come in all the time and want the extra-hot chicken. They say they can handle it because they are from Jamaica or Africa or Haiti or wherever. But I don’t care where you are from. It’s hot.”

Craig Samuel and Ben Grossman courtesy of Rosier/News.

No wonder, part of their recipe is the inclusion of the world’s hottest pepper – “the ghost chili,” which is also remembered as the Naga Viper. Freakish monikers. Still, I’m crazy enough to try it. That’s coming from a kid that drank Tabasco sauce from a baby bottle at the age of 3.

Yup. And I’m sure I will suffer.

Find out more about Grossman and Samuel’s unbearably hot chicken here.