We used to love having Fajitas the traditional way with tortilla wraps and salsa. After a while though the wraps became a bit hitty missy, never quite tasting the same and heavy going and the salsa could be very bitter at times. The chicken itself was always a winner, with the combination of spices and just the right heat, but maybe a tad dry at times.
So one day we decided we would do it differently. First thing we changed was the wraps. Out they went to be replaced by a bed of rice. Salsa went the distance as well, we just didn’t enjoy it but couldn’t think of anything to replace it so we just did away with it altogether. Next we turned the spices from a dry coating to a yummy Fajita sauce!
What we ended up with was a very filling and tasty dinner, keeping everything we loved and removing the bits we weren’t so keen on.
So today I am going to share with you our method of cooking this meal and hope some of you get round to making it and enjoying it as much as we do.
Oh, and before you all start shouting “this is meant to be a photography blog”, the text will include the pictures of preparing and cooking the meal
This serves 2 generous meals, you could easily stretch this to 3 people.
- 2 large skinless Chicken breasts
- 5 or 6 Peppers, what ever colour you like. We like red, yellow or orange. The green peppers have too much of their own flavour and ruin the overall taste (for us that is).
- 3 large or 4 medium onions
- 250g Chestnut Mushrooms
- 300ml pot of Crème fraîche
- Rice (enough for 2 people)
- Extra Virgin Olive Oil
- Mini wraps, just in case you do miss them!
- The magic mix of spices – Salt, Paprika, Roasted Onion powder, Garlic powder, Chilli powder, Ground Cumin, Dried Basil, Dried Parsley.
- Or you can do like we do and go to Asda/Walmart or any store and buy the packet mix! We use Asda’s own Fajita Seasoning Mix, best tasting one we’ve ever found
- Half a cup of water
Drizzle some olive oil into a baking tray that has an edge that is at least 1cm deep (stops the oil running over the edge when cooking). Chop onions, mushrooms (into quarters, don’t slice them) and peppers and add to the tray. Pour on some more olive oil and mix them all up with your hands, a bit messy but it wont kill you!
Put the vegetables in the centre of the oven at 200°c
Add a small amount of vegetable oil to a frying pan or wok, we always use a wok for everything.
Cut the chicken breasts into small strips or diced, whichever you prefer, and add to the pan/wok on a medium heat. Stir often to make sure all of the chicken turns a brownish colour. Approx’ 5-7 minutes.
Now add all of the spices and stir for about 1 minute.
Add half of the water and continue to stir for about 2-3 minutes. This will break down the spices and turn into a thick sauce.
Add the rest of the water, turn the heat up a little bit, and reduce to a smooth sauce around 4-5 minutes. Turn off heat and cover.
Wash and cook rice using your preferred method. We always put it in a plastic bowl, fill with water to just over the level of the rice and place in a microwave for 10 minutes. Next fluff rice up and cover with a plate and place back in microwave for a further 4 minutes. Leave there, with plate on, until ready to serve.
You can relax and make a cuppa while the rice is cooking
Whilst doing all of the above, take the vegetables out of the oven a few times and mix them up. This ensures all of the ingredients get cooked nicely and stops you getting burnt veg on the top!
When the vegetables are done to your liking turn the heat back on low to the wok. Serve the rice onto plates and drizzle on some Crème fraîche
Stir the chicken and serve onto the rice. Again drizzle some Crème fraîche over the top.
Finally add the roasted vegetables and drizzle the remaining Crème fraîche over the top and serve!
I hope you enjoy this meal. If you do try out please let me know what you thought.
Please feel free to add any comments or suggestions. Enjoy!