Chef Dewayne Rose prepares Chicken Fajita with Spanish Rice
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Chicken Fajita with Spanish Rice
Today, we’re going to be doing some chicken fajita and we’re going to show you some of the wonderful ingredients that we use to make chicken fajita and how simple it is to make chicken fajita if you’re at home. We’re also going to add some Spanish rice for the chicken fajita and it’s a wonderful dish, great flavor, just gets the tongue going and all the wonderful things.
So, first I want to show you. We’re going to use some chicken which with the magic of television I already had cooked for you. And it just made a lot quicker. Now, if you’re going to make chicken fajita and the easiest way to make it is take some chicken breast, marinade them for a few hours. The key ingredients that you’d put in there would be some chopped cilantro, some fresh lime juice, salt, pepper, a little bit of fresh garlic, and some people put a little tequila in there if you want to you could. That will give it a really, really good flavor, salt, pepper, garlic, fresh jalapenos, green onions, cilantro. You can even put some orange juice in there and let it sit.
If you want to put some New Mexico chili powder in there, it’s even wonderful, just marinade it. Let it sit. It will give an incredible flavor. Then if you lighted the barbecue outside, just grill them off nicely and julienne them then you just take a pan, it cab be a skillet. Put a little bit of oil in there, vegetable oil or you could use if you’d like extra virgin olive oil. You could put olive oil in there. Saute your chicken, to that you’ll add some peppers, some onions, some cilantro, and just toss it together.
Now, tortillas are wonderful with fajita. You take a tortilla. You can buy them in any of your grocery stores. They come in different flavors now. You can get them in tomato. You can get them in just plain. You can get them in wheat. You can get them basil, garlic. There are so many wonderful things you’re doing with tortilla. It doesn’t have to be flour. It can be corn tortilla. The corn tortillas are a little bit smaller so you could do the corn tortilla with it.
And if you just want to make some Spanish rice, real authentic Spanish rice would be done the best way would be get some of Jasmine rice preferably. Get some oil. Toss the rice off, a little bit of onions. Get them nice and toasty almost like you’re popping in the pan. Then you finish with that, put some chicken stock in there; cover the chicken stock, a little bit of tomato product.
You can put a little bit of from New Mexico chili powder with it. So, it’s going to change the color. You’re looking at more of a tomato, more like a terracotta look at the end when it’s completed and you just cover. You can put a little bit of lard or a little bit of bacon fatty meat if you want. You don’t have to and you just cover it. Let it simmer on a low, low temperature. After all the chicken stock is evaporated out of it, the rice should come out and be real nice and fluffy somewhat like this.
Now, the magic of television had actually put that should do that a little bit earlier and just put a little bit of corn. You can put some carrots in there and just gives it a really, really great flavor. If you want it spicy, you can dice in tomatoes, dice some jalapenos and put them in there and it is a great wonderful dish that makes. So, with that said, these would be the key ingredients that I would be using for that particular dish.
Now we’re going to go ahead and we’re going to put some peppers inside this pan that we julienne earlier, a little bit of oil in there. And we manage to crack some peppers earlier so we have those going. Some peppers, some white onions.
Now, we’ll let this nice and translucent they should take it maybe 4 or 5 minutes on the stove cooking a little. You want the vegetables to be nice and crunchy still so it keeps the flavor, still keeps most of its characteristics. They are not mushy. They’re not soft but they’re nice and firm and they has great flavor to them.
You take a tortilla. You’re not making a burrito so you don’t have to fold it but if you wanted to you could fold as if you’re making a burrito. The only difference is the burrito, you’d put the rice inside of it and you can put some beans in there, some sour creams, some cheese and go to town. You’ve got a meal going there.
Now, what we’re going to do is we’re going to make just a quick dressing to go on top of it. So, you go in your fridge, have ranches, one of my personal favorite, a little bit of mayonnaise and a little bit of chili. You can put in there and you just lightly mix it. This just makes the taste so much better.
So, I take a little bit of ranch, take a little bit of enchilada sauce. Now, enchilada sauce is a red chili sauce. It should go to any of your convenience store but if you want to make it at home similarly again, start up as if you’re making chicken gravy. So, you start off with a little bit of fat preferably a little bit of either chicken fat, render your chicken fat, use the fat from that, add a little bit of flour, take a little bit of I’d say a quart of chicken stock to about 4 ounces of flour and about 4 ounces of your chicken fat.
Make a roux in the pan, as you make the roux you add the stock to it. Add a little bit of an ounce or 2 ounces of not your dark chili powder but your red chili powder and mostly they are called the New Mexico chili powder. Add that to it with a couple of tablespoons of tomato paste or 4 ounces of tomato sauce. Bring that to a boil. If you use the canned chicken stock it should already be having salt and it shall have been flavored so you should not worry the salt that’s in there.
If you’re using the chicken stock from scratch, go ahead and make sure you season it properly adding enough salt to it to give it the appropriate flavor. Bring it to a boil. You’re trying to get the consistency as you’re making thin gravy and it should come out like this. Alright, great flavor.
This is pretty much ready. We’re going to mix this and we’re going to leave this on the side. You could also make what they call a chipotle dressing. Its’ a big thing in a lot of fast food place and basically what they’re doing, they’re taking the chipotle with the smoke chili, lasagna chili but is dried and smoked and they grinded up as a nice bite to it and also has a smoky flavor to it and you mix that into your mayonnaise or if you want to make it from scratch.
You should use egg yolks, a little bit of olive oil or a little bit of oil and make a mayonnaise pretty much and then you season it. The easiest way, take a little bit of mayonnaise, go around it. It’s the same thing you’re making and the good part about you don’t have to worry about getting anyone sick because the raw egg yolks, the lemon juice those kinds of things making sure you’re really skillful. The egg is safe and all that kind of stuff, this is beautiful mayonnaise. I have a little bit of ranch to it, gives some more flavor, salt and pepper, put some of your enchilada sauce in this case or if you’re using the smoked pepper, you’d grind it up, mix into a paste and put it inside here and you’ll add that directly to your fajita on top after it’s completed.
So, what I’m going to do is we’re going to do the fajita open and we’re going to fold it as if we were making a burrito. Put this inside; get this heated up a little bit. We’re going to add a little bit of rice to the dish and we’re going to mix the fajita. A lot of places are using fajitas. Number one point in some fajita was having sizzling steak fajita. You take them on the sizzling platter. Put the lemon juice on there, great item. You can do the same thing. I would recommend you do that at home.
It’s a marketing technique that they used to try to sell more but you could put the lime and egg, very nice and hot. Put the lime on there but you don’t want to smoke your house but it’s a great dish, wonderful flavor. You get all the peppers in there now.
And what I’ll do, I also make it into a burrito for me to show you the different things you could with it. Now, not everyone likes pepper, take a pepper right there, some cheese, right down the middle, a little bit of my lovely sauce that I just made up. I add over it and the rest we normally squirt the bottle and just put it right over. That gives it an excellent flavor.
Next one we’re going to do is just grill it over on an open flame or if the barbecue is nice and hot, take the green onions, run it right over it; get nice and wilted all over the charred and you put it right over the dish.