Chicken fajitas with roasted red pepper and tomato sauce

Chicken fajitas with roasted red pepper and tomato sauce

Roasted red pepper tomato chicken fajitas (2)

Someone posted on Twitter today that they’d been at the check out in a supermarket, and the cashier had been shocked to learn that she was planning on making her own spaghetti sauce. Isn’t that a shame? A tomato pasta sauce is so easy to make, and will be so much better for you than one that comes from a jar. So many of those brands have such high levels of salt and sugar, and buying them is much more expensive than making your own.

It’s the same with Mexican food. Those kits are really pricey, but all you need to make your own fajita / enchilada / burritos are a few teaspoons of spices. This recipe is my own version of an Old El Paso roasted tomato fajita kit. The roasted peppers, tomato and onions make a really intense, flavourful sauce, which is delicious with a big dollop of soured cream (although I don’t know many things that aren’t delicious with soured cream!). By the way, have you tried soured cream with roasted garlic? It may change your life.

Processed with MOLDIV
Processed with MOLDIV

Have a go at making your own version of the kits. You won’t regret it! Also, if you’re a fan of Tex Mex food, have a look at my easy recipes for smokey chipotle fajitas, salsa verde chicken, pulled pork fajitas and Philly cheese steak quesadillas.

Ingredients (serves 4)
– 500g chicken breast or boneless thigh, cut into bite-size pieces
– 1 red pepper
– 1 red onion
– 300g tomatoes (I used a mix of salad and cherry)
– 2 garlic cloves
– 1 teaspoon each of ground cumin, ground coriander and smoked paprika
– 1 teaspoon chilli powder (optional)

To serve: flour tortillas, sliced jalapenos and soured cream

Roasted red pepper tomato chicken fajitas (1)

1. Preheat the oven to 200°C.
2. Roughly chop the tomatoes, garlic and pepper. Peel and slice the red onion into half moons. Placce in a roasting tin and roast for 40 minutes.
3. Heat a little oil in a large frying pan and add the spices. Stir well for 1 minute until they become fragant, then add the chicken. Brown the chicken on all sides.
4. Tip the roasted vegetables into a blender and pulse to make a sauce. Season to taste with salt and pepper. (You may need to add a little sugar to the sauce at this stage, depending on how acidic your tomatoes were).

5. Pour the sauce over the chicken and simmer for 10 minutes until the sauce is slightly thickened and the chicken is cooked through.
6. Serve with warm flour tortillas, lots of soured cream and sliced jalapenos. You can build the fajitas yourself or have people assemble them at the table.

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Roasted red pepper tomato chicken fajitas (1)


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