Fajita Night

October 21, 2017

This week the capsicum -just a down under funny name for bell pepper- were on special at the supermarket. This is huge news, when they were still 4,50$ each last week, like for the rest of winter. Anyways, buying bell peppers says “Fajita” kine nothing else to me. As a kid, my parents would always cook the chicken with the Old El Paso mix and, in another pan, fry the onions and peppers. That’s mostly because we were not huge fans of veggies. The usual kids you know!

Times have changed since then and I learned to ENJOY eating by fajitas stuffed with peppers and onions. Therefore, not buying capsicums all winter means I passed on my favorite dish for a long time. And thing are about to get real now!

So I bought peppers,onions, chicken, natural yogurt instead of sour cream and even salsa. Yep, I bought my salsa, and you would do the same if you knew the price of veggies here. There was no Old El Paso Fajita spice mix thought, so I decided to do my own instead of going for the New Zealand version. AND I did my own homemade tortillas! This is quite exciting especially since the recipe took about 30 minutes from beginning to end. You can find that treasure right here! You HAVE to try this one, it is way better then any store bought flour tortillas and couldn’t be quicker.

I found a homemade spice mix on Pinterest and according to the comment on the recipe I was pretty sure I would get a good result. Well, was I right! In fact it was even better than the OEP mix. Thank you for Budget 101 and her Chicken Fajita Seasoning recipe for that! Although, I didn’t exactly followed her method. Instead of marinating the chicken in the seasoning, I browned my chicken, removed it from the pan, and sautéed my veggies first. Then, I brought back the chicken in the pan, and sprinkled the seasoning over the chicken and veggies. Add a good splash of chicken broth and leave to cook a bit while preparing the sides. That was it ready to go!

Of course, it was a fantastic surprise for my Wyliam when he came back home. A table full of everything you need to enjoy Fajitas like back home in Canada: a sizzling plate of chicken and veggies, homemade tortillas and just the right sides. And by right sides I mean grated cheddar cheese, finely chopped lettuce, salsa, sour cream (natural yogurt here) and Tabasco. There would be guacamole too, if it wasn’t for the over pricing of the avocados of course!

We had a delightful meal and will surely repeat this recipe as often as the bell pepper comes on special!

À plus,

ZCM

What do you think about this quick Chicken Fajita recipe? How do you usually eat them? Let us know all your thoughts in the comment section below!

Print Recipe
Fajita Night
Quick and easy week night recipe, with your own homemade spicemix!
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Fajitas
Ingredients
To Serve
Spice Mix
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Fajitas
Ingredients
To Serve
Spice Mix
Instructions
  1. Preheat an iron pan over medium heat and cut the breasts into tenders of 1/2 inch thickness. Once the pan is warm, put the oil and brown the chicken. Make sure not to over crowd the pan. Reserve the cook chicken in a plate.
  2. While the chicken is cooking, slice the bell peppers lengthwise, and cut the onion into fine slices. When the chicken is all cooked and off the pan, add a bit more oil and sautéed the veggies.
  3. Whilst the veggies are cooking, prepare the spice mix by adding all the "Spice Mix" ingredient to a glass jar. Shake to mix together.
  4. When the vegetables show some dark spots, put the chicken back, add 1 1/2 tablespoon of spice mix, and pour some water on the bottom of the pan. With tongs, toss the chicken and veggies around to cover them in spices. Turn the heat to lox, and let simmer for 10 minutes or until the water is evaporated. Prepare the condiments, cheese and lettuce, with the tortillas on the table. Serve immediately if you want the sizzling effect!
Recipe Notes

There was no onion or garlic powder at the grocery store... So instead I finely chopped 1/6 of a medium onion and 2 cloves of garlic.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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