jackieblue
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jackieblue said:Has anyone ever done this for a cooking show without the salad chopper? I was thinking of trying this w/ the utility knife. Someone asked for a healthy recipe for an upcoming show to serve a bunch. Thoughts?
Thanks!!
jackieblue said:Awesome idea!
To make chicken fajitas in the Quick Cooker, start by seasoning your chicken with fajita seasoning and placing it in the inner pot. Add sliced bell peppers and onions on top of the chicken, then pour in 1/4 cup of chicken broth. Close the lid and set the pressure release valve to closed. Press the chicken/meat button and set the time for 10 minutes. Once done, release the pressure and shred the chicken. Serve in tortillas with your desired toppings.
Yes, you can use frozen chicken in the Rockcrok to make chicken fajitas. Allow the chicken to thaw slightly before cooking, then follow the same instructions as you would with fresh chicken.
To prevent sticking, make sure to preheat the Non-Stick Grill Pan before adding the chicken. You can also lightly oil the pan or marinate the chicken beforehand. Avoid overcrowding the pan and flipping the chicken only once during cooking.
Yes, you can use the Deep Covered Baker to make chicken fajitas in the oven. Preheat the oven to 400°F and place the chicken, peppers, and onions in the baker. Season with fajita seasoning and cover with the lid. Bake for 25-30 minutes, or until the chicken is cooked through. Serve with tortillas and toppings.
The Quick Cooker, Rockcrok, Non-Stick Grill Pan, and Deep Covered Baker are all great products for making chicken fajitas. The Quick Cooker cooks the chicken in just 10 minutes, while the Rockcrok and Non-Stick Grill Pan provide easy stovetop cooking options. The Deep Covered Baker is perfect for oven-baked fajitas. Other helpful tools include the Garlic Press for mincing garlic and the Small Batter Bowl for mixing fajita seasoning.