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Alex Rios

@alexrioscooks • 175,400 subscribers

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Sizzlin’ Chicken Fajitas 🔥 recipe from @Inaki Godoy Chaos Kitchen cookbook using @TABASCO BRAND sauce Chicken​​ 1½ pounds boneless, skinless chicken thighs, cut into ½-inch strips ​​ 2 tablespoons TABASCO® Original Red Sauce ​​ 3 tablespoons olive oil, divided ​​ ½ teaspoon kosher salt ​​ ½ teaspoon ground black pepper ​​ ½ teaspoon garlic powder ​​ ½ teaspoon white onion powder ​​ Vegetables​​ 1 large onion, thinly sliced ​​ 2 colorful bell peppers, cut into strips​​ For Serving​​ Flour tortillas ​​ Optional Toppings​​ Shredded cheese ​​ Mexican crema or sour cream ​​ Pico de gallo or your favorite salsa ​​ Guacamole​ Instructions​​ In a large bowl or resealable plastic bag, combine 2 tablespoons TABASCO® Original Red Sauce, 1 tablespoon olive oil, salt, black pepper, garlic powder, and onion powder. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.​​ Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until tender-crisp and lightly caramelized, about 6 to 8 minutes. Transfer the vegetables to a plate and keep warm. ​​ Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. Add the remaining 1 tablespoon olive oil to the same skillet. Add the chicken to the skillet in a single layer and cook, turning occasionally, until browned and cooked through, about 10 to 15 minutes, or until the internal temperature reaches 165°F.​​ Return the cooked vegetables to the skillet and toss with the chicken until heated through, about 1 to 2 minutes. Taste and adjust seasoning with additional salt, if desired.​​ Serve the chicken and vegetables in warm flour tortillas. Top with shredded cheese, Mexican crema, pico de gallo, guacamole, and additional TABASCO® Original Red Sauce, if desired.​ #TabascoPartner #ChaosKitchen #fajitas #onepotmeal #chicken

Alex Rios

117,000 views • 1 month ago

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Garlic Butter Steak Bites w/ Mac n Cheese 🥩🧀 recipe ⬇️ 2 Ibs ribeye, cut into bite size pieces 1 tbsp oil 3 tsp of Cajun or Montreal seasoning 3 tbsp butter 3-4 garlic cloves, minced 1 tsp parsley, chopped Season steak with oil and Cajun seasoning. Sear on high heat for a few minutes on each side. Remove the pan. Melt butter and add garlic. Add steak bites back in. Coat in garlic butter. Sprinkle parsley over top. 8 oz mozzarella cheese, grated 8 ozColby Jack cheese, grated 4 oz sharp cheddar yellow, grated 8 oz macaroni pasta 1/2 tsp garlic powder 1/2 tsp smoked paprika Salt & pepper to taste 2 tbsp salted butter 2 tbsp all-purpose flour or 1:1 gluten free flour 6 oz milk 1 cup heavy cream Preheat oven to 350F. Boil your macaroni in salted boiling water. In a large pot or skillet over medium low heat, melt butter. Add half your seasonings into the butter. Cook until 30 seconds and fragrant. Now add in flour 1 tbsp at a time while whisking to avoid clumps. Once fully incorporated and smooth, begin to pour evaporated milk little at a time. Once fully combined, add in your heavy cream little at a time as well. Turn off the heat or have it on low. Add half of your shredded cheese mixture a handful at a time. Making sure all the cheese melts before adding more. Finish it off with the other half of your seasonings. Add in your macaroni which should be slightly undercooked to finish off in the oven. Mix until fully combined. Add to a baking dish or cast iron pan and layer the other half of the cheese mixture in the middle and on top. Bake for 20 minutes, broil for 2-3 minutes. #steak #steakdinner #steaklovers #garlicbutter #macncheese #cheese

Alex Rios

433,100 views • 1 year ago

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