Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
400gWhite Button Mushrooms
8Chicken Thigh Fillets (about 1.5kg)
¼cupPlain flour
2tbspOlive Oil
1Brown onion - finely chopped
40gPacket of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper)
1Capsicum - diced
1Tin of crushed tomatoes - 400g
1cupChicken stock
Optional ingredients to serve
2Limes - Cut into wedges
1tbspJalapenos (from jar), drained
½Fresh coriander
1cupSour Cream
1
Place flour on a plate and season with salt and pepper. Dust chicken in seasoned flour and shake off excess. Reserve any remaining flour. In a large flameproof casserole dish over high heat add the oil and cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate and set aside for later.
2
Reduce heat to medium. Add a dash of olive oil to same dish and sauté the onion and capsicum until soft. Add the fajita seasoning and reserved flour. Cook, stirring for 1 minute.
3
Return chicken to pan, pour in the crushed tomatoes and chicken stock. Bring to boil, then reduce heat and cover. Simmer gently for 30 minutes, or until chicken is just cooked. Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges, sour cream and warm tortillas or pour over Mexican rice.
Ingredients
400gWhite Button Mushrooms
8Chicken Thigh Fillets (about 1.5kg)
¼cupPlain flour
2tbspOlive Oil
1Brown onion - finely chopped
40gPacket of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper)
1Capsicum - diced
1Tin of crushed tomatoes - 400g
1cupChicken stock
Optional ingredients to serve
2Limes - Cut into wedges
1tbspJalapenos (from jar), drained
½Fresh coriander
1cupSour Cream
Directions
1
Place flour on a plate and season with salt and pepper. Dust chicken in seasoned flour and shake off excess. Reserve any remaining flour. In a large flameproof casserole dish over high heat add the oil and cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate and set aside for later.
2
Reduce heat to medium. Add a dash of olive oil to same dish and sauté the onion and capsicum until soft. Add the fajita seasoning and reserved flour. Cook, stirring for 1 minute.
3
Return chicken to pan, pour in the crushed tomatoes and chicken stock. Bring to boil, then reduce heat and cover. Simmer gently for 30 minutes, or until chicken is just cooked. Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges, sour cream and warm tortillas or pour over Mexican rice.
