If ever in doubt over what to cook for family, friends, for a partner or even for yourself on a lonely night in, fajitas are always the answer. With so many variations and ways to cook them, they really are the perfect crowd pleaser.
You may be thinking that it’s just easier to grab one of those fajita packet mixes, but you’re wrong. Fresh fajitas are just as speedy to make, and in my opinion, taste a hell of a lot better than the spice packs… no offence Old El Paso. I’ve used chicken in this recipe, but feel free to throw in alternatives, variations or extras if you wish. I like to crunch the tortilla chips up and sprinkle them on top of the fajitas before I wrap, just for a bit of texture. Now, there’s a top tip for you – Enjoy!
4 chicken breasts, cut into chunks
3 peppers, sliced (red, yellow and green if possible)
1 large onion, sliced
8 tortilla wraps
Salt and pepper
250g long grain white rice
25g unsalted butter
2 chicken or vegetable stock cubes, I use Knorr for this
3 teaspoons paprika
1 teaspoon chilli powder
1 teaspoon dried chilli flakes
500ml hot water
125g mature cheddar, grated
Salt and pepper
Serve with tortilla chips and my Best Ever Guacamole (see recipe)
- The first part of this recipe needs to be carried out at least 3 hours before cooking. Place the chicken chunks into a large bowl and mix with 1 tablespoon of olive oil, a teaspoon of chilli powder, 2 teaspoons of cumin and paprika and the juice of half a lime. Put in a sprinkle of salt and mix well making sure all the chicken pieces are well coated. Cover and place in fridge.
- Mix peppers and onion in a separate bowl together and repeat the same steps as with the chicken. Leave both marinated mixtures in the fridge until 10 minutes before cooking.
- Heat a large frying pan to a high heat until slightly smoking and then add in chicken. Fry until well browned on all sides and then remove with a slotted spoon and put to one side.
- Add in the peppers and onion and begin to fry.
- Meanwhile, pour your uncooked rice into a separate saucepan and place the unsalted butter on top. Mix the stock cubes and all the spices with 500ml of hot water and then pour over the rice. Bring to boil and then place a lid on the pan and turn down to a simmer for around 10-15 minutes. Stir occasionally and add extra hot water if needed.
- When the rice is around 5 minutes from being fully cooked, add your browned chicken back into the pan with the peppers and onions. Add the juice of 1 lime, 2 teaspoons of paprika and cumin, 1 teaspoon of chilli powder and season with salt and pepper and then mix well. Continue to fry until chicken is cooked through.
- By this point your rice should be ready. It should have absorbed most of the water but still feel moist. Mix in all the grated cheese and season with salt and pepper.
- Serve the fajita mix in warm tortilla wraps, with a spoonful of rice, a dollop of guacamole and some crushed up tortilla chips on top. Well that’s the way I like to do it anyway… Enjoy!