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Mexican Chicken Fajita


Step 1: Chicken Marination

Chicken Breast Boneless (Julian Cutting) ½ Kg
Worcestershire Sauce 2 Tbsp
Paprika Powder ½ Tsp
Red Crushed Chilies ½ Tsp
French Mustard Paste 1 Tsp
Black Pepper ¼ Tsp
Olive Oil ¼ Cup
Salt ¼ Tsp
Yellow Food Colour Pinch

Step 2: Vegetables

Capsicums (Julian Cutting) 1 Cup
Onions (Julian Cutting) 1 Cup
Mushrooms (Julian Cutting) ½ Cup
Green Chilies (Julian Cutting) 5 No’s
Tomatoes (Julian Cutting) 1 Cup

Step 3: Chili Sauce:

Tomato Ketchup 1 Cup
Red Crushed Chilies 4 Tbsp
White Vinegar ¼ Cup
Sugar 1 Tbsp
Salt to taste
Oil ¼ Cup
Water 1 Cup


First cut all the vegetables in a Julian form. Rinse chicken in cold water and slice into 1/4 inch strips.

Making Of Chili Sauce

To prepare the chili sauce: Heat some oil in a sauce pan and then add tomato ketchup, red crushed chilies, white vinegar, sugar, water and salt to taste. Cook till it starts simmering. Taste to see if any further seasoning is required.

Chicken Marination Process

First cut the chicken in a Julian form nicely. Then marinate with Worcestershire sauce, paprika powder, red crushed chilies, French mustard paste, black pepper, olive oil, yellow food colour and salt to taste. Season the chicken on both sides with the spice rub.

Making Of Chicken Fajita

Heat 1 Tbs. of the oil in a wok over medium-high heat until hot. Cook the chicken without disturbing, except to flip, until both sides are browned and the chicken is firm to the touch, 3 to 4 minutes per side. If it browns too quickly, reduce the heat to medium. Transfer the thighs to a cutting board and let them cool slightly. Meanwhile, heat the remaining 1 Tbs. oil in the wok over medium-high heat. Add the onions, capsicums, tomatoes, mushrooms, green chilies and cook, stirring occasionally, just until the vegetables begin to soften, 3 to 4 minutes. Seasoning with salt to taste, oregano leaves and black pepper. Cook for a few minutes.

Cook Time: 15 Minutes.
Serve Hot.

Zara's Ministry Of Food's photo.
Zara's Ministry Of Food's photo.

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