Kellys Chicken Fajitas Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

CHICKEN FAJITAS

Steps:

• In small bowl, mix mix first 4 ingredients.
• Add chicken and marinate for 15 minutes.
• In skillet, cook onion and chicken with marinade for 3 minutes.
• Add peppers, saute for 3 minutes.
• Stir in salsa.
• Divide among tortillas.
• Top with cheese.
• Roll up and serve.

KELLY'S CHICKEN FAJITAS

Steps:

• Put cut up chicken, peppers and onion in large bowl or ziploc baggie.
• Mix up marinade in medium bowl, and pour over chicken mixture, tossing/mixing to coat all thoroughly.
• Marinate in fridge for 4-6 hours.
• Drain off excess marinade.
• In one (or more) medium-hot frying pans, add a little olive oil, then add chicken mixture.
• Stir-fry til chicken is done.
• Should take only about 8-12 minutes depending on how big you cut your chicken strips.
• Warm flour tortillas in microwave (about 30 seconds on high, 3-4 at a time) or in oven wrapped in foil.
• **Serve with sour cream, guacamole, picante sauce, chopped tomato, shredded lettuce and shredded cheese.
• ***Tossed salad, spicy cornbread, spanish or mexican rice, refried beans/dip, chips, etc., are nice accompaniments.
• ****This recipe can easily be halved.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

CHICKEN FAJITA RECIPE

Steps:

• Butterfly the chicken breasts then slice into 1/2 inch strips.
• Season chicken well with fajita seasoning and 1 tsp. of salt.
• Set chicken aside while cutting the onion and bell peppers.
• Slice the onion into very thin strips.
• Remove the stems and seeds from the bell peppers then slice into 1/4" wide strips.
• Heat a heavy bottom pan to medium hot then add the seasoned chicken. Cook for about 3 minutes.
• Turn the chicken and cook for another 3 minutes.
• Add all of the bell peppers and mix well.
• Cook for 5 to 7 minutes more turning regularly until the chicken is fully cooked and the peppers are cooked but still have just a bit of a crunch to them.
• Warm the tortillas while the fajitas are cooking.
• Place 2 or 3 warm tortillas on each plate. Fill each tortilla with a portion of the fajitas then top with Mexican cream, a good salsa, and a squirt of lime juice if you'd like.