Thursday, February 9, 2012

Spicy Chicken Fajita

Finally......I found a recipe that works to make the real deal Chicken Fajita at home. They came out so delicious that I can't wait to share it on my blog. Scoot over Mexican restaurant and welcome homemade Chicken Fajita from now on.

Spicy Chicken Fajita
(Recipe adapted from Cottage Cookbook)


  • 2 Large Onions - Chopped
  • 3 Spring Onions - Derooted and chopped
  • 1 Green Pepper - Deseeded and chopped
  • 8 oz Mushrooms, Sliced
  • 4 Organic Chicken Breasts - Cut into medium pieces (use kitchen scissors)
  • Olive Oil
  • 1 tbsp Double Cream
  • 2 Cloves Garlic - Finely Chopped

Mexican Spice mix

  • 2 tsp Chilli Powder
  • 1 tsp Cayenne Pepper
  • 2 tsp Sweet Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Garlic Salt
  • 1 tsp Ground Cumin

To Serve

  • Tortilla (Corn or Flour)
  • Salsa
  • Guacamole
  • Mexican Rice
  • Sour Cream
  • Grated Mature Cheddar Cheese

1. In a bowl, combine Mexican spice mix.
2. Slice up chicken breast into 1-inch strips. Place half the seasoning mix and leave chicken to marinade in the fridge for an hour or more.
3. Preheat an oven to 375F. Meanwhile, heat up a cast iron skillet over high heat. Pour about 1 Tbsp of olive oil into the pan. Throw in the mushrooms and onions.

4. Once mushrooms and onions are caramelized, add in the bell pepper, green onions, and 2 Tbsp of Mexican seasoning mix. Stir well and let cook for another 2 mins.
5. Push vegetables to the side. Pour in a tablespoon of olive oil into pan. Add in the chicken and garlic. Let cook till golden brown. Throw in more Mexican seasoning till chicken is well coated. Place skillet into the oven. Bake for 20 minutes or till chicken is fully cooked.
6. Once chicken is cooked, pour in 1 Tbsp of cream and stir to coat well. It will help to de-glaze the pan.
7. Serve chicken fajita with Mexican rice, tortilla, sour cream, guacamole, salsa, and grated cheese.

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