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Saturday, 21 January 2012

Chicken Fajita spice mix

1 tablespoon cornflour
1 tsp Marigold powder OR 1 chicken Oxo cube, crumbled
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon La Chinata hot smoked paprika
1/2 teaspoon cumin

Put it all in a plastic bag, put 350-500g sliced chicken breast in, shake to coat. Do your usual Chicken Fajita recipe.* There you are, I just saved you a pound.

*If you don't have one, fry 2 onions, finely chopped, on the highest heat in a tablespoon of oil, stirring constantly till browned, then add 2 roasted skinned red peppers, finely sliced, cook for a few more mins. Decant to a bowl, reheat the pan, add a bit more oil, stir fry the chicken for 5 mins, add the onion mix back in, stir a few mins more while you heat up the wraps, serve with grated cheese, sliced tomato, salad leaves, tomato salsa, sour cream/yoghurt, sliced red onions, sliced avocado, whatever.

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