Chicken Fajita | Recipe by sousvidetools.com

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Chicken Fajita

PREP TIME: 5 Mins
DIFFICULTY: Beginner
SERVES: 2-3

Ingredients

500g boneless, skinless chicken thighs or breasts
1 red pepper, thinly sliced
1 small red onion, thinly sliced
1½ tbsp olive oil
1 tbsp lime juice
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic granules
½ tsp chilli powder
½ tsp salt
Black pepper

Equipment

Vacuum Sealer

Bags

Method

IN THE BAG: Chicken Fajitas

Chicken, peppers and onions with smoked paprika, cumin, oregano, chilli, garlic and lime.

Everything goes into the bag together so the chicken has plenty of time to soak up those fajita flavours. Cook sous vide, then finish over high heat for a little char.

Slice, wrap, load up with your favourite toppings and get stuck in.

Method

Put the chicken, pepper and onion into a vacuum bag.
Mix the remaining ingredients together and add to the bag.
Massage thoroughly to distribute the seasoning.
Vacuum seal and refrigerate for at least 1 hour, or overnight.
Cook sous vide, then remove from the bag and finish in a smoking-hot pan or on a grill for charred edges.
Serve in warm tortillas with your favourite fajita toppings.

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