This Chicken Fajita recipe guarantees you'll never leave home for Mexican food
If you’re looking to change the dinner menu, these recipes inspired by Mexican flavours and Tex-Mex cuisine are for you.
Tex-Mex Rice is a great way to freshen and use up leftover rice, while fajita and salsa recipes are big on flavour without much effort required on your part. If you have all the ingredients on hand, you could be enjoying a Mexican-inspired feast in less than an hour.
Chicken Fajitas
Ingredients
Fajita seasoning mix
Garlic powder 2 tsp
Dried oregano 2 tsp
Paprika 2 tsp
Red chilli powder ½ tsp
Ground cumin 2 tsp
For chicken fajitas
Cooking oil 2 to 4 tbs
Boneless chicken breast 400 to 500g, cut into strips
Garlic 1 tsp crushed
Onion 1 finely sliced
Tomato 1 finely sliced
Bell peppers 3 thinly sliced
Salt 1 tsp, or to taste
Lemon juice 2 tbs
Method
In a small bowl, add all the spices for seasoning and mix well. Keep aside.
Heat oil in a large pan. Add chicken and garlic, and cook until chicken is no longer pink. Add one tablespoon of the fajita seasoning and a ¼ teaspoon of salt and mix well.
Add onions and tomatoes, and another tablespoon of the prepared seasoning. Cook for one minute.
Add peppers, remaining fajita seasoning and salt. Cook for a few minutes until peppers and tender.
When fajitas are cooked, remove from heat and stir in the lemon juice.
Fresh Tomato Salsa
Ingredients
Tomatoes 2 finely diced
Onion 1 finely diced
Jalapeno pepper, 1 large, seeded and diced
A handful of (coriander), chopped
Lemon juice 1 tbs
Ground cumin 1 tsp
Salt ½ tsp
Method
In a bowl, add all ingredients and mix well.
Tex-Mex Rice
Ingredients
Cooking oil 2 tbs
Onion 1 finely diced
Garlic 1 tsp crushed
Ground cumin 1 tsp
Tomato paste 1 tbs
Water ¼ cup
Rice 3 cups cooked
Sweet corn ½ can
Salt to taste
Method
Heat oil in a large pan. Add onion and cook until soft. Add the garlic and cumin and cook for a few seconds. Add tomato paste and water, and stir to mix. When tomato mixture starts to bubble, add rice and salt and mix well. Cook until rice is heated through and excess liquid is absorbed.
Mix in sweet corn and serve.
Originally published in Dawn, Sunday Magazine, September 18th, 2016
Comments