I don’t know about you but i luuurve Mexican food – from feta and paprika corn on the cob (click here for a post i did ages ago), tacos and fajitas, i could eat Mexican for breakfast, lunch and supper. This chicken fajita recipe seems long but it’s really very easy. It’s by New Zealand star chef Chelsea Winter whose recipes and attitude to food and entertaining i really enjoy – i’m so glad we can get her books here.
Serves 4 adults or 2 adults and a couple of littlies.
3 chicken breasts (I use skin-on)
1 onion, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 tbsp dried oregano (or 2 tbsp fresh)
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tbsp tomato paste
pinch chilli flakes (optional)
2 tsp brown sugar
1 x 400g can chopped tomatoes
1 cup salt-reduced chicken stock
1-2 roasted marinated red peppers, sliced
1-2 cobs sweetcorn, kernels sliced off (or use 1 drained can)
Fillings (choose some or all)
1 red onion, thinly sliced, plus juice of 1 lemon or lime
Avocado slices or guacamole
Chopped lettuce or baby spinach
Green pepper, thinly sliced
Combine the onion slices in a bowl with the lemon juice and a big pinch of salt. Leave for 15-20 minutes, rinse and place in a serving bowl.
Heat a little oil in a medium frying pan over a high heat. Season the chicken breasts with salt and pepper, then add to the pan and cook for a few minutes or until one side is lovely and browned. Turn over and cook the other side to brown. Remove from the pan and set aside. Reduce the heat to medium.
Add 2 tbsp olive oil to the pan and cook the onion and garlic for about 7-10 minutes until soft, stirring occasionally. Add the oregano, cumin, coriander, paprika and chilli, and cook for another few minutes. Add the tomato paste, tinned tomatoes, stock, red pepper and corn kernels (if using). Stir to combine and add the chicken back in and nestle down to cover it as much as possible with liquid.
Simmer very gently for about 20 minutes, until the chicken is cooked through and the liquid has reduced to a thick salsa sauce. Taste and season with salt and pepper. If you like, add some lime or lemon juice to taste as well, and more chilli if you’re that way inclined!
Using tongs, place the chicken on a clean chopping board to cool for 5 minutes or so, then slice thinly. Add back to the salsa sauce, or serve separately. I like serving the whole pan on the table for people to help themselves out of, usually.
To serve, spoon some of the salsa and chicken on a warmed tortilla and top the rest of the fillings. Finish with a squeeze of lime, wrap it up and chow down!