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Posts Tagged ‘fajitas’

chicken fajitas

We weren’t intending to have fajitas tonight as I was meant to be out, but a change in plans meant a trip to the supermarket on the way home as the chicken we were going to use was still sitting in the freezer!

We used our usual fajita spice mix alongside two chicken breasts, three small peppers and two and a half red onions. The leftover half of the red onion was diced and mixed up with some more chilli, a couple of diced tomatoes, a dash of olive oil, a squeeze of lime juice and a teaspoonful or so of chopped parsley to make a zingy salsa.

Once again the fajitas were served with the salsa, tortilla wraps, sour cream, grated cheese and jalapeños. Scrumptious.

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Chicken Fajitas

I absolutely adore fajitas. The crunchy peppers, succulent chicken, spicy jalapeños. The leftovers are just as delicious cold, sandwiched between two thick slices of bread with some iceburg lettuce. Erika is just happy with the sour cream; I reckon she could eat a tub without even noticing the fajitas! We used two chicken breasts, a couple of peppers and a couple of red onions.

Cooked chicken, onions and peppers ready to go into fajitas!

Spice Mix
1 chilli, finely chopped – more if you want them spicier
1tsp oregano
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp cumin
1 clove garlic, finely chopped
Juice of half a lime

Place the sliced chicken into a bowl, add the spices, chilli, garlic and lime juice and mix well. Leave this for as long as you can stand – an hour is good. Meanwhile slice the peppers and onions thickly and set aside. I like to add some finely chopped chilli to the vegetables too.

When you’re hungry and have given up waiting, heat some oil in a large frying pan until very hot. Fry the onions and peppers for 5 minutes until browned then remove from the pan and set aside. Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish off the chicken. Serve with tortilla wraps, sour cream, grated mature cheddar, salsa and jalapeños.

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