As much as I like to indulge in a quick and easy ‘Old el Paso’ fajita kit, there’s nothing quite like a more authentic, fresh version of Chicken Fajitas. This recipe combines a number of spices that give the chicken a real smokiness that is balanced with the lime and coriander.
Anna’s mother originally created the recipe which was then introduced to me when Anna cooked it one evening for us. This was the first time I had cooked it for the two of us and hopefully did it justice!
I hope you enjoy the combination of ingredients that bring together a real family meal. If you want to increase the heat add some jalapenos (but maybe not too many!) or if it’s a little hot already, counter it with some sour cream. Enjoy!
1 x Green Pepper
1 x Red Pepper
1 x Onion
2 x Large Chicken Breasts (thinly sliced)
1 tsp x Ground Cumin
1/2 tsp x Smoked Paprika
1 tsp x Chipotle Chilli Paste
1/2 x Lime (Juice of)
1 tsp x Tomato Puree
1 tbsp x Tomato Ketchup
1 x Large Garlic Clove (crushed)
1/2 Inch x Fresh-Root Ginger (grated)
400g x Tinned Kidney Beans (drained & rinsed)
Small Bunch x Fresh Coriander
Salt & Pepper (to taste)
6 x Tortilla Wraps
Sour Cream (optional)
1. Marinate the chicken in the tomato puree and chipotle chilli paste and season with salt and pepper for 10-15 minutes.
2. In a large frying pan, over a medium-high heat, fry the peppers and onions until softened and then add the chicken and fry until browned.
3. Add the crushed garlic and fry for a few minutes before adding the ketchup and lime juice.
4. Add the spices, grated ginger and add a splash of hot water to create the sauce.
5. Add the kidney beans and adjust the seasoning to taste. Simmer for a few minutes until the kidney beans are soft. Garnish with the coriander leaves.
6. Heat up the wraps (following the packet instructions) and serve.