Indy Style Recipes

Spice up your chicken with big, bold flavors

INDIANAPOLIS (WISH) — You can find grilled flatbread pizzas and salads when Serendipity Mobile Catering does an extended popup at The Signature Table starting on New Year’s Eve.

Jolene Ketzenberger with The Signature Table stopped by Indy Style to talk a couple of different recipes.

Both of these recipes feature big, bold takes on chicken.

Chicken fajitas with chipotle peppers

  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup sliced mushrooms
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped chipotles in adobo
  • 1 1/2 tablespoon fresh lime juice
  • 8 warm flour tortillas
  • Grated Cheddar cheese, for serving
  • Cilantro, for serving
  • Lime wedges, for serving

Season chicken with cumin, chili powder and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, five to seven minutes. Remove to a plate; reserve skillet.

Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, four to six minutes. Stir in chipotles, lime juice and chicken. Cook stirring until warm. Season with salt and pepper.

Serve chicken and vegetables with tortillas and toppings.

Adapted from country

Jerk chicken and mango lettuce cups

  • 1 cup basmati rice
  • 1 cup chicken stock
  • 3/4 cup coconut milk
  • Kosher salt and black pepper
  • 1 pound ground chicken
  • 1/2 chopped red onion
  • 1/2 chopped red bell pepper
  • 1 tablespoon canola oil
  • 1 1/2 tablespoon soy sauce
  • 2 teaspoons jerk seasoning
  • 2 chopped garlic cloves
  • 1 teaspoon jarred fresh ginger
  • 3/4 cup chopped mango
  • 1/4 cup chopped fresh cilantro leaves
  • Butter lettuce leaves, for serving

Combine basmati rice, chicken stock, coconut milk and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes.

Meanwhile, cook ground chicken, red onion, and red bell pepper in one tablespoon canola oil in a large skillet over medium-high heat until chicken is cooked through, five to six minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves and fresh ginger. Cook until fragrant, one minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.

Adapted from country