- Take the spices and mix them all together.
- Add to the diced chicken in a mixing bowl and ensure all the chicken is covered.
- Add some olive oil and mix through and stick in the fridge for a minimum of an hour and up to 24 hours.
- Set the oven to 190℃ .
- Put the peppers in a roasting dish, drizzle with olive oil and season well. Cook for 15-20 minutes.
- When they're cooked, take the tops off them and slice in half, set aside until later.
- To make the pico de gallo, use a sieve to put the tomatoes in after dicing them and let them drip to get rid of the excess moisture. Drain for 10-20 minutes.
- Mix the tomato, diced onion and coriander together and add the lemon juice. Season well, mix through and let sit for 20 minutes.
- In a hot pan add some oil and sear off the chicken evenly. When its starting brown off remove from the pan and set the chicken to one side.
- Reduce the hob heat to a medium heat and in the same pan add the onions and brown sugar.
- When the onions are starting to caramelise add the garlic and cook for 3-4 minutes.
- Add your chicken back to the pan and mix through well, stirring regularly.
- When the chicken is almost cooked through add the sun dried tomatoes and a nice drizzle of the oil from the sun dried tomato jar. Cook for 2-3 minutes.
- Add the peppers to the pan, season and toss through well.
- Serve up with the pico de gallo, some creme fraiche and some wraps. Enjoy!
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PREP
30 minutes
TOTAL
45 minutes
Serves
US | METRIC
INGREDIENTS
Chicken Fajitas
-
8 Boneless chicken thighs (diced)
-
1 tbsp Onion Granules
-
3 Heaped teaspoon Smoked paprika
-
2 tbsps Cumin
-
1½ tsps Cayenne
-
1½ Heaped teaspoon Ground Corriander
-
1 tbsp Garlic powder
-
Salt and pepper to taste
-
50 ml Olive oil
-
12 Baby sweet peppers
-
1 Large brown onions
-
4 Cloves garlic (finely sliced)
-
1½ tsps Brown sugar
-
8 Sun dried tomatoes (finely chopped)
-
1 tbsp Dried oregano
Pico de Gallo
-
5 Tomatoes (diced)
-
1 Medium brown onion (diced)
-
Bunch of coriander (finely chopped)
-
2 tbsps Lemon Juice
-
Salt and pepper to taste
Extras to get
-
Wraps
-
Grated cheese
-
creme fraiche
Chicken Fajitas & Pico de Gallo
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Chicken Fajitas & Pico de Gallo
PREP
30 minutes
TOTAL
45 minutes
favorite
print
share
SERVES
US | METRIC
INGREDIENTS
Chicken Fajitas
-
8 Boneless chicken thighs (diced)
-
1 tbsp Onion Granules
-
3 Heaped teaspoon Smoked paprika
-
2 tbsps Cumin
-
1½ tsps Cayenne
-
1½ Heaped teaspoon Ground Corriander
-
1 tbsp Garlic powder
-
Salt and pepper to taste
-
50 ml Olive oil
-
12 Baby sweet peppers
-
1 Large brown onions
-
4 Cloves garlic (finely sliced)
-
1½ tsps Brown sugar
-
8 Sun dried tomatoes (finely chopped)
-
1 tbsp Dried oregano
Pico de Gallo
-
5 Tomatoes (diced)
-
1 Medium brown onion (diced)
-
Bunch of coriander (finely chopped)
-
2 tbsps Lemon Juice
-
Salt and pepper to taste
Extras to get
-
Wraps
-
Grated cheese
-
creme fraiche
- Take the spices and mix them all together.
- Add to the diced chicken in a mixing bowl and ensure all the chicken is covered.
- Add some olive oil and mix through and stick in the fridge for a minimum of an hour and up to 24 hours.
- Set the oven to 190℃ .
- Put the peppers in a roasting dish, drizzle with olive oil and season well. Cook for 15-20 minutes.
- When they're cooked, take the tops off them and slice in half, set aside until later.
- To make the pico de gallo, use a sieve to put the tomatoes in after dicing them and let them drip to get rid of the excess moisture. Drain for 10-20 minutes.
- Mix the tomato, diced onion and coriander together and add the lemon juice. Season well, mix through and let sit for 20 minutes.
- In a hot pan add some oil and sear off the chicken evenly. When its starting brown off remove from the pan and set the chicken to one side.
- Reduce the hob heat to a medium heat and in the same pan add the onions and brown sugar.
- When the onions are starting to caramelise add the garlic and cook for 3-4 minutes.
- Add your chicken back to the pan and mix through well, stirring regularly.
- When the chicken is almost cooked through add the sun dried tomatoes and a nice drizzle of the oil from the sun dried tomato jar. Cook for 2-3 minutes.
- Add the peppers to the pan, season and toss through well.
- Serve up with the pico de gallo, some creme fraiche and some wraps. Enjoy!
More from
Discover what else is on CooklyBookly