|Hot Chicken Fajitas cooled with some soured cream|
Many of us have special meals for special occasions. At JibberJabber Towers there has been many a time I have watched England humiliate themselves playing football against a band of fisherman picked from a population of about 50,000 while scoffing a plateful of chicken fajitas. I'm not normally one for such hot food but maybe it's the visceral nature of such sporting contests that demands such grub.
The fajita mix does have a lot of ingredients so what I tend to do is to multiply the quantities and then store it in an air-tight container. Then when you want to make some fajitas in a hurry you can just take out a couple of tablespoons of the mix.
½ tsp (2.5ml) Salt
½ tsp (2.5ml) Garlic salt
1 tsp (5ml) White pepper
1 tsp (5ml) Black whole peppercorns
½ tbsp (7.5ml) Cayenne Pepper
1 tsp (5ml) Dried oregano
½ tsp (2.5ml) Mustard power
1 tsp (5ml) Dried basil
½ tsp (2.5ml) Ground Coriander
½ tsp (2.5ml) Ground Cumin
4 Skinless chicken breasts, diced
1 tbsp Oil – sunflower or vegetable
Mix of peppers, sliced – I used 1 yellow and half a green pepper
1 Onion, sliced
2 Carrots cut into strips
Tortillas to serve
Tortillas to serve
1. In a large bowl measure out all of the fajita mix and stir together until they are all well combined.
2. Add the diced chicken and coat it with the fajita mix.
3. Leave to one side while you heat a grill or griddle pan to a high temperature.
4. Cook the chicken either under the grill or on the griddle. Turn a couple of times until the chicken is cooked and set aside.
5. In a wok or large frying pan heat the oil and then stir fry the peppers, onion and carrots for a couple of minutes.
6. Add the cooked chicken and heat through until everything is piping hot.
7. Serve in tortillas with your choice of soured cream, salsa or guacamole.