Chicken Fajitas With Coloured Capsicums

    1 hour 5 minutes

    Chicken strips are tossed with three colours of capsicums and red onion to make these fajitas, a colourful weeknight dinner dish you can top as you please.

    2 people made this

    Serves: 8 

    • 1/4 cup vegetable oil
    • 1/4 cup red wine vinegar
    • 1 jalapeno pepper, seeded and chopped
    • 2 tablespoons chopped fresh oregano
    • 4 cloves garlic, crushed
    • 2 teaspoons seasoned salt
    • 1 teaspoon ground cumin
    • 800g skinless chicken breast fillets, cut into long strips
    • 1 green capsicum, cut into strips
    • 1 red capsicum, cut into strips
    • 1 yellow capsicum, cut into strips
    • 1 red onion, cut into thin wedges
    • 2 tablespoons vegetable oil, divided
    • 16 x 20cm flour tortillas, warmed

    Preparation:25min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:1hour5min 

    1. Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt and cumin together in a large bowl to make marinade.
    2. Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place all the capsicum and onion in the second bowl. Marinate at room temperature for 30 minutes.
    3. Heat 1 tablespoon oil in a wok over medium-high heat. Add capsicum-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
    4. Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return capsicum-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

    Cook's Notes:

    Substitute 2 teaspoons dried oregano for the fresh oregano if desired.

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