Chicken Fajita Potatoes
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Potatoes (Cut into 1cm cubes)
- 2 tsp Garlic granules
- 1 tbsp Olive oil
- 2 tbsp Olive oil
- 1 Red onion (Diced)
- 2 Garlic cloves (Crushed)
- 4 Chicken breasts (Diced)
- 2 Peppers (Diced)
- 3 tbsp Fajita seasoning (Or 1 packet)
- 150 ml Hot chicken stock
- 100 g Cream cheese
- 150 g Grated cheddar cheese
- Chopped coriander or parsley (To garnish)
- Sea salt and freshly ground black pepper (Season to taste)
Method
- Toss the diced potatoes with the garlic granules and olive oil and put in the airfryer at 200β for 20 - 25 minutes until soft in the middle but crispy around the edges.
- Meanwhile, heat the olive oil in a large frying pan over a medium high and fry the onion and garlic for a few minutes before adding the chicken.
- Cook for 5 minutes, then add the peppers and fajita seasoning and cook for 5 minutes more until the chicken is cooked through.
- Stir in the stock and cream cheese and leave to simmer for a few minutes before stirring in the potatoes.
- Top with the grated cheddar and put under the grill for a few minutes until golden. Then garnish with chopped coriander.