Smokey Chicken Tenderloin & Chorizo Fajitas
Published 18th May, 2020
Cuisine: Mexican Serves: 4
Preparation: 30 Mins Cooking: 15 Mins
Ingredients
- 500g free-range chicken tenderloins
- 1 Barossa Fine Foods chorizo
- 1 small red onion
- 200g roasted capsicums
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- ½ tsp sea salt
- 4 tbsp olive oil
- Juice of half a lime
- 1 cup chicken stock
- 200g tinned chopped tomatoes
Method
- To prepare the chicken, place the ground coriander, ground cumin, smoked paprika, garlic powder, sea salt, 3 tbsp olive oil and the juice of ½ a lime into a bowl and whisk to combine. Toss the chicken tenderloins in the mixture and allow to marinate for 30 minutes.
- Slice the chorizo, onions and roasted capsicum.
- Heat a large heavy-based frypan over high heat and add the remaining olive oil. Fry the chorizo slices until golden brown on both sides, then remove from the pan and set aside. Add the chicken tenderloins to the pan and cook for 3–4 minutes on each side, or until browned and cooked through. Add the onions and roasted capsicum and cook for a further few minutes.
- Add the chicken stock and chopped tomatoes to the pan, then return the chorizo to the pan and simmer for 5 minutes, or until the sauce has thickened.
- Serve the chicken with grilled tortillas, sour cream, mixed salad leaves, fresh coriander, lime wedges and guacamole.
where to find us
- Find Barossa Fine Foods chorizo in select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
