Chef’s Corner: Chicken Fajita
Tim Robinson, who has 18 years experience in hospitality industry, offers some unique recipes exclusively for the readers of Tourism News Live. Chef Tim has been working as an executive chef for the last 6 years and comes with 9+years’ of experience in leading star hotels across GCC. At present, he is working for the upcoming The Serenity resorts in Wayanad. Stay tuned for exciting recipes from Chef Tim Robinson…
Here is a fun and delicious recipe. “Fajita” is a Mexican term for small meat strips, originally came from Texas. An interesting health fact is that the sweet peppers in this dish work to keep your skin looking great. The vitamin C in it helps build firming up collagen and fends off damaging free radicals. Your kids will love it!!
1, 3/4 pound boneless, skinless chicken breasts cut in to Julian
2,1table spoon chopped fresh garlic
3, 50 ml olive oil
4, 2 tea spoon paprika powder or Kashmir chili powder
5, 1 medium onion, Julian cutting
6, 1 medium red/yellow/green sweet pepper, Julian cutting
7, 1 big tomatoes with Julian cutting
8, fresh chopped cilantros
9, salt as per taste
10,1/4 crushed black pepper
11, 3 teaspoon of French mustard paste
12, 1 teaspoon sesame seed
13, 1 lime cut in to wedges (optional)
Marinating (1 hour)
¾ pound boneless, skinless chicken breasts cut in to Julian
Paprika or Kashmir chili powder
Crushed black pepper
French mustard paste (this all ingredients mix well keeps in a refrigerator)
Method of preparation
Heat a pan in low flame, and add olive oil to the pan. As soon as the oil begin to heat, put all the marinated ingredients on to the pan, and let the chicken cook undisturbed for 10 minutes.
Sauté the dish in low flame for another 2 minutes so that the dish doesn’t stick to the pan. Once the dish is half done, add the onions and let it get cooked with the chicken.
Finally add sweet pepper, tomatoes and cilantro and mix well. Garnish with sesame seeds. Serve with warm rice or flour tortilla.