Here’s a fantastic recipe for a family favourite, chicken fajitas, which avoids using shop bought fajita spice mix.
At Saucepan Kids, we’re all about getting the kids involved, and it’s no different when making this recipe. There are also some good lessons here for them around safe cutting, good hygiene after handling raw chicken, how convenience isn’t always best and about combining spices for different flavours. You can get them to smell the spices and explain what they think of them.
A quick peek at the nutritional information and ingredients on a well-known fajita spice mix brand tells you all you need to know. Sugar is the main ingredient at over 50%, with salt third and hydrated vegetable, hydrolysed soy protein and acidity regulators thrown in.
So, on to this week’s recipe. If possible, marinate the chicken for a good few hours before cooking to further improve the flavour.
You can substitute the chicken for beef or add more vegetables such as carrots to make it vegetarian.
Ingredients (makes 4-5 portions)
- 4 chicken breasts
- 2 peppers
- 2 medium white onions
- 1 teaspoon ground cumin (more or less to taste)
- 1 teaspoon cayenne pepper (more or less to taste)
- Pinch of salt
- Good grind of pepper
- 1 tablespoon Olive or rapeseed oils
- 8 – 10 flour tortillas
- Tubs of guacamole, salsa and sour cream – or make your own if you have time
- Cut the chicken, peppers and onions into strips.
- Place in a mixing bowl and add the spices, salt, pepper and the oil. With clean hands, mix all of the spices and oil really well into the chicken and veg. Wash your hands well after handling raw chicken.
- Ideally cover the bowl with cling film and place in the fridge for a few hours. Don’t worry if you don’t have time for this, it still tastes great if you cook it straight away.
- Turn the oven on to 180C
- Wrap the tortillas in aluminium foil, sprinkling water on the inside of the foil under the tortillas and on top of the tortillas before wrapping.
- Heat a non-stick frying pan (ideally heavy based or, even better, a griddle pan ) over a fairly high heat. We want to fry the chicken and veg and get it browned, nearly charred for flavour, rather than limply boiling it over a low heat. Spice mix will make the food brown through use of artificial colours, we want to get it brown through cooking!
- Fry the chicken, peppers and onions in batches, putting the cooked food somewhere warm whilst cooking the next batches. We don’t want to overcrowd the pan as it won’t cook properly.
- Place tortillas in the oven for the last 10 – 15 minutes of frying.
- Serve on the tortilla wraps with the guacamole, salsa and sour cream.
Saucepan Kids is a blog run by the Woodward family in Sligo. We believe that by getting kids involved in growing their food and cooking it, they’ll have a more varied appetite and be healthier! For more recipes, tips and advice visit www.saucepankids.com