15
CHICKEN FAJITAS
Serves: 6-8
Preparation time: 10-15 minutes
Cooking time: 8-12 hours
Serve in wraps with guacamole, sour cream, chopped tomato, jalapeno peppers, lime wedges
Ingredients:
• 2-3 kg whole chicken
• ½ tsp mixed herbs
• ½ tsp ground cumin
• ½ tsp chilli akes
• 3 garlic cloves, chopped
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 red peppers, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 2 white onions, peeled and sliced
• 3 tsp fajita spice
Method:
1. Heat the olive oil. Fry the peppers and onion for 2-3 minutes until soft. Add to the cooking pot.
2. Combine the herbs, garlic, paprika, chilli akes and fajita spice. Rub over the chicken. Place the chicken (breast
downwards) into the cooking pot.
3. Put the lid on and insert the temperature probe through one of the three holes in the lid into the chicken. Make sure that
the probe goes into the chicken at the thickest part of the leg but away from the bone. Set the temperature to 72ºC.
4. Once the chicken is cooked, remove it from the cooking pot and shred. Keep the cooking liquid in the pot. Place the
shredded chicken back into the cooking pot to serve.
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