Servings: 4
Ingredients
- 1 kg boneless chicken breasts
- 1 large onion
- 1 large pepper
- 2 Old el Paso spice mixes (whichever ones you fancy, this recipe works with all of them)
- 2 tbsp cajun spice mix
- 1 tbsp paprika
- 2 tbsp chilli powder
- Flour tortillas
Method
- Chop onion and pepper into large pieces and cut chicken into strips.
- Heat a small amount of oil in a wok or deep frying pan and cook chicken on a high heat until completely white. Lower heat to medium and cook for a further 5 minutes, stirring regularly to prevent the chicken from sticking.
- Add onion and cook for another 5 minutes before adding the pepper and cooking for further 5 minutes.
- Add the spice mixes, cajun mix, paprika, and chilli powder, stirring to make sure all the chicken is evenly coated.
- Cook on low heat for 5-10 minutes and serve.
I like to serve mine with cucumber raita as a nice accompaniment to the spice.
