Chicken Fajitas is always a family favourite. Many thanks to AGA Rangemaster Group Home Economist Alexandra Dibble for sharing this lovely recipe.
2 tbsp. paprika (smoked or normal)
1 tbsp. ground coriander
1 tsp mild chilli powder
1 tsp garlic powder
1 tsp cumin
2 red onions, thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 red pepper, deseeded and thinly sliced
1 orange pepper, deseeded and thinly sliced
3 – 4 large chicken breasts, thinly sliced
6 – 8 tortilla wraps
1. Mix all the spices together in a large bowl, add the chicken and chopped vegetables and toss until all the chicken and vegetables are coated in the spices.
2. Place an induction-friendly griddle on bridge power level 7, add the chicken, vegetables and spices and cook through, turning to evenly cook all the meat and vegetables. Alternatively, use a large sauté pan or wok on the boiling plate with 2 tbsp oil.
3. While the chicken and vegetables are cooking on the griddle or boiling plate, use the simmering plate to warm the tortilla wraps up on a piece of Bake-o-Glide.
4. Serve the fajitas with crispy gem lettuce leaves, soured cream, salsa and guacamole.