The Greatest Fajitas Of All Time

My favourite meal...

This one is a treat. My girlfriend and I sit down every Friday for a fajita feast to die for and this is the centrepiece. It’s so easy to cook yet tastes incredible, even for a few days after. This recipe is per 1kg of chicken thigh fillets. You can always multiple the recipe as needed to bulk cook. It will keep in the refrigerator for 3-4 days or can be frozen for 3-6 months.

Servings: 4+

Prep Time: 15 Minute

Cook Time: 20 Minutes

Bulk Ingredients:

• 1kg of chicken thigh fillets

• 2 medium red onion

• 2 peppers

• 2 limes

• 1 chilli

• 1-2 tbsp olive oil

Spices:

• 3 tsp paprika

• 2 tsp cumin

• 2 tsp oregano

• Salt & pepper

Method:

Add the oil, spices (minus salt+pepper) and lime juice into a shallow casserole pan and mix into a paste. Don’t turn the heat on just yet.

Prepare the onions and peppers by slicing into thin pieces and set aside. Dice the chicken thighs fillets into 2-3cm chunks or strips if you’re feeling fancy.

Add the diced chicken thighs to the spice paste in the pan and mix until well coated. Allow this to sit a marinade for 5 minutes before then adding the onions and peppers. Mix again until everything is well coated. Finally add the salt (generously) and pepper to taste.

Place the pan on medium-high heat and cook the contents stirring occasionally to prevent burning on the bottom. Water will be released from the veg and chicken forming a sauce in the pan. 15-20 minutes should be enough to thoroughly cook the chicken but ensure the juices are clear and cooked through. You can leave this for longer to reduce any liquid for stickier result.

Finally, serve with wraps and/or rice as well as all the amazing extras; salsa, sour cream, guacamole, cheese, cucumber and whatever else takes your pick. It makes a great sharing dinner that people can mix and match to their own particular fancy.