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PREP 30 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

Chicken Fajitas
  • 5 Boneless chicken thighs (diced)
  • 1 tbsp Onion Granules
  • 2 tbsps Smoked paprika
  • 2 tbsps Cumin
  • 1½ tsps Cayenne
  • 1 tsp Garlic powder
  • Salt and pepper to taste
  • 50 ml Olive oil
  • 12 Baby sweet peppers
  • 2 Medium brown onions
  • 4 Cloves garlic (finely sliced)
  • 1½ tsps Brown sugar
  • 5 Sun dried tomatoes (finely chopped)
Pico de Gallo
  • 5 Tomatoes (diced)
  • 1 Medium brown onion (diced)
  • Bunch of coriander (finely chopped)
  • 2 tbsps Lemon Juice
  • Salt and pepper to taste
Extras to get
  • Wraps
  • Grated cheese
  • creme fraiche
Chicken Fajitas & Pico de Gallo

Chicken Fajitas & Pico de Gallo

  1. Take the spices and mix them all together.
  2. Add to the diced chicken in a mixing bowl and ensure all the chicken is covered.
  3. Add some olive oil and mix through and stick in the fridge for a minimum of an hour and up to 24 hours.
  4. Set the oven to 200℃ .
  5. Put the peppers in a roasting dish, drizzle with olive oil and season well. Cook for 20-25 minutes.
  6. When they're cooked, take the tops off them and slice in half, set aside until later.
  7. To make the pico de gallo, use a sieve to put the tomatoes in after dicing them and let them drip to get rid of the excess moisture. Drain for 10-20 minutes.
  8. Mix the tomato, diced onion and coriander together and add the lemon juice. Season well, mix through and let sit for 20 minutes.
  9. In a hot pan add some oil and sear off the chicken evenly. When its starting brown off remove from the pan and set the chicken to one side.
  10. Reduce the hob heat to a medium heat and in the same pan add the onions and brown sugar.
  11. When the onions are starting to caramelise add the garlic and cook for 3-4 minutes.
  12. Add your chicken back to the pan and mix through well, stirring regularly.
  13. When the chicken is almost cooked through add the sun dried tomatoes and a nice drizzle of the oil from the sun dried tomato jar. Cook for 2-3 minutes.
  14. Add the peppers to the pan, season and toss through well.
  15. Serve up with the pico de gallo, some creme fraiche and some wraps. Enjoy!
Chicken Fajitas & Pico de Gallo

Chicken Fajitas & Pico de Gallo

PREP 30 minutes
TOTAL 45 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

Chicken Fajitas
  • 5 Boneless chicken thighs (diced)
  • 1 tbsp Onion Granules
  • 2 tbsps Smoked paprika
  • 2 tbsps Cumin
  • 1½ tsps Cayenne
  • 1 tsp Garlic powder
  • Salt and pepper to taste
  • 50 ml Olive oil
  • 12 Baby sweet peppers
  • 2 Medium brown onions
  • 4 Cloves garlic (finely sliced)
  • 1½ tsps Brown sugar
  • 5 Sun dried tomatoes (finely chopped)
Pico de Gallo
  • 5 Tomatoes (diced)
  • 1 Medium brown onion (diced)
  • Bunch of coriander (finely chopped)
  • 2 tbsps Lemon Juice
  • Salt and pepper to taste
Extras to get
  • Wraps
  • Grated cheese
  • creme fraiche
  1. Take the spices and mix them all together.
  2. Add to the diced chicken in a mixing bowl and ensure all the chicken is covered.
  3. Add some olive oil and mix through and stick in the fridge for a minimum of an hour and up to 24 hours.
  4. Set the oven to 200℃ .
  5. Put the peppers in a roasting dish, drizzle with olive oil and season well. Cook for 20-25 minutes.
  6. When they're cooked, take the tops off them and slice in half, set aside until later.
  7. To make the pico de gallo, use a sieve to put the tomatoes in after dicing them and let them drip to get rid of the excess moisture. Drain for 10-20 minutes.
  8. Mix the tomato, diced onion and coriander together and add the lemon juice. Season well, mix through and let sit for 20 minutes.
  9. In a hot pan add some oil and sear off the chicken evenly. When its starting brown off remove from the pan and set the chicken to one side.
  10. Reduce the hob heat to a medium heat and in the same pan add the onions and brown sugar.
  11. When the onions are starting to caramelise add the garlic and cook for 3-4 minutes.
  12. Add your chicken back to the pan and mix through well, stirring regularly.
  13. When the chicken is almost cooked through add the sun dried tomatoes and a nice drizzle of the oil from the sun dried tomato jar. Cook for 2-3 minutes.
  14. Add the peppers to the pan, season and toss through well.
  15. Serve up with the pico de gallo, some creme fraiche and some wraps. Enjoy!