Chicken fajitas

MexMEXICAN food is something, generally, that we eat in restaurants or maybe cook at home using expensive packets and jars of horrible, over-salted and artificial-tasting spices and marinades.

Follow this recipe for delicious, tangy chicken fajitas and you’ll never look another shop-shelf packet of gawdy, pre-prepared gloop or powder in the eye again!

This home-made fajitas feast is not only healthy but good value for money. Not only that, it looks fancy and feeds four. Double up the ingredients if you’re feeding eight.


4 large chicken breasts

Juice of half a lime

2 tablespoons of vegetable oil

1 teaspoon of sugar

Half teaspoon of salt

1 teaspoon of dried oregano

1 teaspoon of dried cumin

3 cloves of garlic (peeled and crushed)

1 or 2 teaspoons of hot red chilli powder (according to taste)

1 red pepper

1 green pepper

1 yellow pepper

2 red onions

6 to 8 soft tortillas

2 cups of basmati rice

1 cup of grated cheddar cheese

Small carton of soured cream



Slice the chicken into fine strips and add to a bowl containing the lime, oil, sugar, salt, garlic, oregano, cumin and chilli powder. Stir to combine the ingredients and allow to marinade for an hour or two. You can even do this the day before you cook this dish.


Cook the rice according to the packet instructions.

Put half the oil in a very hot pan and fry the chicken strips for about 5 minutes. Transfer to a baking tray and keep warm in the oven.

Add the remaining oil and fry the onions and peppers for about 5 minutes. Transfer them to the baking tray containing the chicken.

Place the tortillas on another baking tray (possibly two) and place in the oven to warm.


Take the tortillas and the chicken mixture out of the oven and place on the dinner table. Serve everyone a portion of rice on a warmed plate. Diners just dive in by grabbing a tortilla, spreading the chicken the chicken and pepper mix on to it and adding grated cheddar cheese and soured cream.


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