Thursday, September 29, 2016

Chicken Fajitas

Chicken Fajitas

  • 2 boneless chicken breasts,
  • 50 ml olive oil
  • 2 tbsp lime juice
  • 5 cloves garlic, minced
  • 1 piece of onion, sliced
  • 1 tsp salt 
  • 1/2 tsp pepper powder
  • 3 large red chili,
  • 1 paprika, sliced
  • 6 pieces of tortilla
Tomato salsa sauce:
  • 8 fresh plum tomatoes
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 piece of onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp chicken broth powder
  • 50 ml water
  • 2 tbsp grape vinegar
  • 1 tsp salt
  • 1/2 tsp pepper powder
  • 1 tbsp tomato paste
Polish: yoghurt and mashed/sliced avocado

Cooking Method:

  • Rub chicken with olive oil, lime juice, onions, and garlic, let stand for 30 minutes, set aside.
  • Tomato Sauce fresh tomato salsa: dip in hot water for a while, then put in ice water and remove the seeds, then cut into cubes, set aside. Heat the skillet, stir in cumin until fragrant smell. Stir in olive oil, Saute onions and garlic until fragrant, add chicken broth powder, pepper, salt, and water, tomato paste, tomato chunks, and use low heat. Cook until thickened.
  • Heat the olive oil, put the chicken together with the broth water, add salt and pepper powder, Cook until done. Stir in red chili, paprika, Cook briefly, lift.
  • Presentation: put a tortilla that has been heated in a bowl, lightly polish with yoghurt, then arrange avocado and chicken. Then rolls, serve tomato salsa sauce.


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