Savory Sunday: August 9, 2015

Personally, I like steak fajitas better, but chicken is just as good, and I thought I need to use another meat besides beef on the blog.


Chicken Fajitas

2 chicken breast, skinned and thinly sliced
(or more, if your making it for more then 4 people)

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

Salt & Pepper

4 tbsp. olive oil

1 onion, peeled and finely sliced

1 red pepper, deseeded and finely sliced

1 green pepper, deseeded and finely sliced

4 tbsp canned sweetcorn
(or not)

1 lime, juiced

8 tortilla wraps

Sour cream

Tomato salsa


Coat the chicken with half the spices and leave to marinate for 30 minutes.

Heat half oil in a pan until nearly smoking, then cook the onion and peppers until golden and tender, (or a little burnt, however you like them.) Remove from pan, keep warm and set aside.

Add the remaining oil and reheat, (may be same pan or different pan) then add the meat and sprinkle over the remaining spices.

Stir briskly for 2-3 minutes until either the chicken is cooked through. Mix in sweetcorn, (or not) and squeeze over the lime juice. Remove and keep warm.

Wipe out the pan and use to warm the tortillas through. (Or place in microwave for 30 seconds.)

Serve the vegetables with the meat, tortillas and sauces.

Best served with rice, rice and beans, or by itself.

Will be extremely hot, remember to blow. 😉


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