If you’re on the hunt for a quick and easy flavourful meal that’s a kid and parent favourite, look no further than chicken fajitas. Serve it with store-bought salsa or whip up the salsa recipe we have here, and fine tune it to make it your own.
Here’s what you’ll need for the chicken fajitas:
- 10ml (2 tsp) smoked paprika
- 60ml (1/4 Cup) olive oil
- 1 kg chicken thigh fillets, sliced into 2cm-thick pieces
- 10 soft flour burritos
- 1/2 bunch of trimmed watercress
- Natural yoghurt or creme fraiche for serving
While putting together the fajitas, you can also start making the salsa. If you aren’t making your own, you can skip those steps. Here’s what you’ll need for the tomato salsa:
- 3 medium ripe and finely chopped tomatoes (any type will do)
- 1 small finely chopped Spanish onion
- 5ml (1 tsp) grated lime rind
- 15ml (1 Tbsp) lime juice
- 1 small finely chopped red chilli
- 1 peeled avocado, coarsely chopped
- 80ml (1/3 Cup) chopped coriander
- 30ml (2 Tbsp) olive oil
Now here’s how you can get those chicken fajitas started.
1) Preheat your barbecue or chargrill pan on high. While waiting for it to heat up, combine the tomatoes, onion, lime rind and the juice with the chilli, avocado, coriander and the olive oil in a bowl. Give it a taste and season it with salt, pepper and sugar.
2) In a separate medium-sized bowl, combine the paprika and olive oil. Add chicken and season it with pepper and salt, gently tossing to combine.
3) When the barbecue or chargrill pan is hot, throw on the chicken and turn it occasionally for the next eight to ten minutes (or until it has been browned and fully cooked through). Set it aside on an oven tray and cover it with foil to keep it warm.
4) Warm up the burritos for a couple of minutes on the chargrill or barbecue until they are lightly charred.
5) Take the burritos and place them on serving plates. Add chicken and spoon salsa over the top. Finish off by adding watercress, a dollop of yoghurt or creme fraiche, and folding it to enclose the filling.
Chicken fajitas are a great meal on their own. But if you want to add a side, rice, beans, and corn on the cob are all great choices.
Photo by Rikki Snyder for The New York Times