CHICKEN  FAJITAS

CHICKEN FAJITAS

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Please do stop running to the store to buy the packeted fajita seasonings and salsas, every time you want to enjoy this dish at home. Making homemade fajita seasoning, salsas and sauces is a lot easier than you might think, all the ingredients needed for them are more or less already there in your kitchen cabinets or pantry, and all you have to do is make them fresh at home, the filling is a quick stir fry method of colorful bell peppers, onions garlic and any veg or non veg component you like to add. If a vegetarian use all the veggies like bell peppers, carrots, beans,babycorns etc., or a non-vegetarian can add your choice of meat, fish, seafood or poultry.

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There are many types to make this Tex-Mex dish, I had this in a Mexican restaurant and since then have come up with a recipe of all the components used in this particular dish, you can use store bought things, but I prefer my sauces and salsa’s to be freshly made. Here I am sharing with you all my way of making chicken fajita and detailed recipes of all the sauces, salsas and seasoning used in this dish hope you all try it and like it.
Do give me a feedback if you try it, will be sharing a veg version of this dish soon.

FullSizeRender_7RECIPE FOR CHICKEN FAJITAS
Ingredients for chicken fajitas:

  • 2 – Chicken breast boneless (cut into long strips)
  • 2 medium – Onions sliced finely lengthwise
  • 1 tbsp – Garlic finely chopped
  • 1 – Yellow bell pepper cut lengthwise
  • 1 – Red bell pepper cut lengthwise
  • 1 – Green bell pepper cut lengthwise
  • 1 – Big tomato deseeded and cut lengthwise
  • 4 tbsp – Fajita seasoning (recipe given below ) (2 tbsp for marinating the chicken and 2 tbsp to cook the veggies)
  • Lemon juice optional
  • 1 tsp – Red chilly flakes
  • 6 nos – Tortilla wraps ( store bought)
  • 1tsp – red chilli sauce (optional)
  • Salt and pepper to taste
  • 2 tbsp – Oil to cook the chicken and veggies
  • Chopped coriander leaves

FullSizeRender_6Sauces and salsas needed to serve the fajitas:

  1. Red hot tomato salsa (recipe given below)
  2. Green lucha sauce (recipe given below)
  3. Raw tomato salsa (recipe given below)
  4. Sour cream sauce (recipe given below)

FullSizeRenderIngredients for marinating the chicken strips:

  • 1 tsp – Ginger garlic paste
  • 2 tbsp – Fajita seasoning powder (recipe given below)
  • 1 tsp – Oil
  • 1 tsp – White vinegar
  • 1 tsp – Red chilly sauce
  • Salt to taste (be careful while adding the salt as the seasoning and the sauce already has salt added to them)

Method to marinate the chicken:

  1. Mix all the ingredients given under marinating ingredients with the chicken strips and keep aside for ½ an hour.

FullSizeRender_9Ingredients for the fajita seasoning mix:

  • 1 tsp – Onion powder
  • ½ tsp – Garlic powder
  • ½ tsp – Cumin powder
  • ½ tsp – Cayenne pepper powder
  • 1 cube – Chicken stock cube (I used Maggie chicken cube)
  • 1 tsp – Sugar powder
  • 1 tsp – Paprika powder
  • 2 tsp – Chilly powder
  • 1 tbsp – Corn starch powder
  • 1 tsp  – Salt

Method to make the fajita seasoning powder:

  1. Mix all the ingredients of fajita seasoning and use in making the fajita filling. You can make this seasoning and store in airtight bottle and use anytime.

FullSizeRender_5Ingredients to make the red hot tomato salsa sauce:

  • 3 to 4 – Medium tomatoes
  • 1 – Onion finely chopped
  • 1 tsp – Garlic grated
  • ¼ th tsp – Cumin powder
  • 1 tsp – Chilly flakes
  • ½ tsp – Chilly powder
  • 2 – Green chillies chopped finely
  • ½ tsp – Sugar
  • 2 to 3 tbsp – Hot and sweet tomato ketchup
  • Salt to taste

Method to make the hot tomato salsa sauce:

  1. Make a cross slit at the bottom of the tomato and prick a knife or a fork in the tomato and hold it directly on the flame, this will char the skin a bit and the skin of the tomatoes will peel off easily, same way repeat with all the tomatoes and peel them then chop all the tomatoes finely.
  2. Heat oil in a pan add the chopped onions garlic and green chillies, fry till translucent.
  3. Add the peeled and chopped tomatoes along with cumin powder, chilly powder, chilly flakes, sugar and salt, cook the tomatoes till they are mushy and forms a smooth sauce.
  4. At last add the hot and sweet tomato ketchup and cook till the sauce thickens, switch off the flame and cool, keep aside. This sauce can be stored in a refrigerator in a glass bottle with a tight lid for 8 to 10 days.

sIngredients for the green lucha sauce:

  • 1 / 4 th cup – Fresh coriander chopped finely
  • 5 to 6 – Cloves of garlic
  • 5 to 6 – Green chilies chopped
  • 1 – Green tomato roasted and peeled
  • 2 tbsp – Sour cream
  • 5 to 6 tbsp – Cream cheese
  • 1 to 2 tbsp – Lemon juice
  • Salt and white pepper to taste

Method to make the green lucha sauce:

  1. Take all the ingredients for the green lucha sauce in a blender and grind to a smooth paste, adjust the thickness with lemon juice. Keep aside till used, this sauce can be stored in the refrigerator in a glass bottle for 5 to 6 days.

FullSizeRender_2Ingredients to make the sour cream sauce:

  • 2 tbsp – Mayonnaise
  • 8 tbsp – Fresh cream (I used amul cream)
  • 4 tbsp – Thick yoghurt

Method to make the sour cream sauce:

  1. Mix the mayonnaise, fresh cream and thick yoghurt, whisk to mix well, your sour cream sauce is ready.

Ingredients for making the raw chunky tomato salsas:

  • 3 cups – Tomatoes peeled and chopped finely
  • 1 – Onion chopped
  • 1 -2 – Jalapenos chopped
  • 2 to 3 – Cloves of garlic chopped
  • ½ tsp – Chilli powder
  • ½ tsp – Black pepper powder
  • 1/ 4 th cup – Fresh coriander leaves chopped
  • 1 tbsp – Lemon juice
  • Salt to taste

Method to make the raw chunky tomato salsa:

  1. Take half of the chopped tomatoes in a mixer grinder, add to it chopped onions, garlic, jalapenos, red chilly powder, salt and pepper to taste and blend into a coarse mixture.
  2. Now add the remaining tomatoes, fresh coriander leaves lemon juice and give it 2 to 3 short blitz, till it’s a chunky salsa consistency.
  3. Take out in a bowl and keep aside till used.
  4. You can store this salsa for 3 to 4 days in an airtight glass bottle in the refrigerator.
  5. This salsa can be served with nachos, tacos and burritos too.

ssMethod to make the filling for fajita:

  1. Heat 1 tbsp oil in a pan add the marinated chicken and sauté the chicken on high heat, cook the chicken tossing at intervals till the chicken is fully done.
  2. Take it out in a bowl and keep aside.
  3. In the same pan heat 1 tbsp oil add the sliced onions and chopped garlic, add some salt so that the cooking process of the onions fastens, fry them till the onions sweat and soften till light pink.
  4. Add all the lengthwise cut bell peppers and sauté on high flame add the remaining 2 tbsp fajita seasoning powder along with salt and pepper to taste, sauté for a while then add the chilly flakes, sliced deseeded tomatoes and stir fry.
  5. Add the above-cooked chicken in it and stir fry, remember don’t overcook the bell peppers, they should have a crunch in them
  6. Add some red chilly sauce and sauté for few seconds. At last add some chopped coriander leaves if you like, switch off the flame your filling is ready.

FullSizeRender_8Method to assembling the fajita rolls:

  1. Keep all the sauces and salsa ready.
  2. Keep the filling hot and ready,
  3. Heat a grilling pan and slightly toast the tortilla wraps on it then take it out on a plate or board.
  4. In the center add the above-made chicken and bell peppers filling.
  5. Top it with a drizzle of hot tomato salsa sauce, green lucha sauce, sour cream sauce and some freshly chopped coriander.
  6. Roll and serve the fajita rolls with the above made chunky tomato salsa and more of the sauces.
  7. Serve hot immediately and Enjoy…

 

CHICKEN FAJITAS
 
Author:
Recipe type: Firangi Affairs, Main Course, Non-veg, Non-veg
Cuisine: Indian
Ingredients
Ingredients for chicken fajitas:
  • 2 – Chicken breast boneless (cut into long strips)
  • 2 medium – Onions sliced finely lengthwise
  • 1 tbsp – Garlic finely chopped
  • 1 – Yellow bell pepper cut lengthwise
  • 1 – Red bell pepper cut lengthwise
  • 1 – Green bell pepper cut lengthwise
  • 1 – Big tomato deseeded and cut lengthwise
  • 4 tbsp – Fajita seasoning (recipe given below ) (2 tbsp for marinating the chicken and 2 tbsp to cook the veggies)
  • Lemon juice optional
  • 1 tsp – Red chilly flakes
  • 6 nos – Tortilla wraps ( store bought)
  • 1tsp – red chilli sauce (optional)
  • Salt and pepper to taste
  • 2 tbsp – Oil to cook the chicken and veggies
  • Chopped coriander leaves
Ingredients for marinating the chicken strips:
  • 1 tsp – Ginger garlic paste
  • 2 tbsp – Fajita seasoning powder (recipe given below)
  • 1 tsp – Oil
  • 1 tsp – White vinegar
  • 1 tsp – Red chilly sauce
  • Salt to taste (be careful while adding the salt as the seasoning and the sauce already has salt added to them)
Ingredients for the fajita seasoning mix:
  • 1 tsp – Onion powder
  • ½ tsp – Garlic powder
  • ½ tsp – Cumin powder
  • ½ tsp – Cayenne pepper powder
  • 1 cube – Chicken stock cube (I used Maggie chicken cube)
  • 1 tsp – Sugar powder
  • 1 tsp – Paprika powder
  • 2 tsp – Chilly powder
  • 1 tbsp – Corn starch powder
  • 1 tsp – Salt
Ingredients to make the red hot tomato salsa sauce:
  • 3 to 4 – Medium tomatoes
  • 1 – Onion finely chopped
  • 1 tsp – Garlic grated
  • ¼ th tsp – Cumin powder
  • 1 tsp – Chilly flakes
  • ½ tsp – Chilly powder
  • 2 – Green chillies chopped finely
  • ½ tsp – Sugar
  • 2 to 3 tbsp – Hot and sweet tomato ketchup
  • Salt to taste
Ingredients for the green lucha sauce:
  • 1 / 4 th cup – Fresh coriander chopped finely
  • 5 to 6 – Cloves of garlic
  • 5 to 6 – Green chilies chopped
  • 1 – Green tomato roasted and peeled
  • 2 tbsp – Sour cream
  • 5 to 6 tbsp – Cream cheese
  • 1 to 2 tbsp – Lemon juice
  • Salt and white pepper to taste
Ingredients to make the sour cream sauce:
  • 2 tbsp – Mayonnaise
  • 8 tbsp – Fresh cream (I used amul cream)
  • 4 tbsp – Thick yoghurt
Ingredients for making the raw chunky tomato salsas:
  • 3 cups – Tomatoes peeled and chopped finely
  • 1 – Onion chopped
  • 1 -2 – Jalapenos chopped
  • 2 to 3 – Cloves of garlic chopped
  • ½ tsp – Chilli powder
  • ½ tsp – Black pepper powder
  • 1/ 4 th cup – Fresh coriander leaves chopped
  • 1 tbsp – Lemon juice
  • Salt to taste
Instructions
Method to marinate the chicken:
  1. Mix all the ingredients given under marinating ingredients with the chicken strips and keep aside for ½ an hour.
Method to make the fajita seasoning powder:
  1. Mix all the ingredients of fajita seasoning and use in making the fajita filling. You can make this seasoning and store in airtight bottle and use anytime.
Method to make the hot tomato salsa sauce:
  1. Make a cross slit at the bottom of the tomato and prick a knife or a fork in the tomato and hold it directly on the flame, this will char the skin a bit and the skin of the tomatoes will peel off easily, same way repeat with all the tomatoes and peel them then chop all the tomatoes finely.
  2. Heat oil in a pan add the chopped onions garlic and green chillies, fry till translucent.
  3. Add the peeled and chopped tomatoes along with cumin powder, chilly powder, chilly flakes, sugar and salt, cook the tomatoes till they are mushy and forms a smooth sauce.
  4. At last add the hot and sweet tomato ketchup and cook till the sauce thickens, switch off the flame and cool, keep aside. This sauce can be stored in a refrigerator in a glass bottle with a tight lid for 8 to 10 days.
Method to make the green lucha sauce:
  1. Take all the ingredients for the green lucha sauce in a blender and grind to a smooth paste, adjust the thickness with lemon juice. Keep aside till used, this sauce can be stored in the refrigerator in a glass bottle for 5 to 6 days.
Method to make the sour cream sauce:
  1. Mix the mayonnaise, fresh cream and thick yoghurt, whisk to mix well, your sour cream sauce is ready.
Method to make the raw chunky tomato salsa:
  1. Take half of the chopped tomatoes in a mixer grinder, add to it chopped onions, garlic, jalapenos, red chilly powder, salt and pepper to taste and blend into a coarse mixture.
  2. Now add the remaining tomatoes, fresh coriander leaves lemon juice and give it 2 to 3 short blitz, till it’s a chunky salsa consistency.
  3. Take out in a bowl and keep aside till used.
  4. You can store this salsa for 3 to 4 days in an airtight glass bottle in the refrigerator.
  5. This salsa can be served with nachos, tacos and burritos too.
Method to make the filling for fajita:
  1. Heat 1 tbsp oil in a pan add the marinated chicken and sauté the chicken on high heat, cook the chicken tossing at intervals till the chicken is fully done.
  2. Take it out in a bowl and keep aside.
  3. In the same pan heat 1 tbsp oil add the sliced onions and chopped garlic, add some salt so that the cooking process of the onions fastens, fry them till the onions sweat and soften till light pink.
  4. Add all the lengthwise cut bell peppers and sauté on high flame add the remaining 2 tbsp fajita seasoning powder along with salt and pepper to taste, sauté for a while then add the chilly flakes, sliced deseeded tomatoes and stir fry.
  5. Add the above-cooked chicken in it and stir fry, remember don’t overcook the bell peppers, they should have a crunch in them
  6. Add some red chilly sauce and sauté for few seconds. At last add some chopped coriander leaves if you like, switch off the flame your filling is ready.
Method to assembling the fajita rolls:
  1. Keep all the sauces and salsa ready.
  2. Keep the filling hot and ready,
  3. Heat a grilling pan and slightly toast the tortilla wraps on it then take it out on a plate or board.
  4. In the center add the above-made chicken and bell peppers filling.
  5. Top it with a drizzle of hot tomato salsa sauce, green lucha sauce, sour cream sauce and some freshly chopped coriander.
  6. Roll and serve the fajita rolls with the above made chunky tomato salsa and more of the sauces.
  7. Serve hot immediately and Enjoy…

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