Butterflied Chicken Fajita with Warm Capsicum Salsa Recipe

Butterfly Chicken Fajita

This Butterflied Chicken Fajita recipe from Old El Paso™ is made complete with a warm capsicum salsa. This recipe for 4 turns an Old El Paso™ Fajita Kit into an impressive meal, perfect for entertaining or a break from boring dinners. Just add fresh ingredients like tomatoes, onions, capsicum and chicken for a meal that is sure to impress!
Total Time 1 Hours 55 Minutes
Spice Level Mild
Ingredients 9

Ingredient List

  • 1 Old El Paso™ Fajita Kit
  • 2 tablespoons olive oil
  • 1.5 kg whole chicken (butterflied Optional)

Warm Salsa

  • 1 tablespoons olive
  • 2 red capsicums, sliced
  • 1 red onion, thinly sliced
  • 2 large tomatoes, chopped

To Serve

  • 2 limes, quartered
  • Fresh coriander, chopped

Preparation

  1. Preheat oven to 220°C (200°C fan forced). Combine Fajita Spice Mix and oil and rub over all of chicken. Lay in baking tray skin side up. Bake for 1 hour and 20 minutes or until skin is crisp and chicken cooked through.
  2. Warm Salsa: Heat oil in a frying pan. Add capsicum cook over medium heat for 4 minutes. Add onion and tomato and cook for a further 15 minutes, stirring occasionally until vegetables soften, forming a warm salsa.
  3. For warm and soft Tortillas, open Tortilla pouch, discard Freshness Sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 40 seconds# or remove from pouch, wrap in foil and heat in oven at 180ºC conventional (160°C fan forced) for 10 minutes. #Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  4. Build your own Fajitas with chicken, warm salsa, a squeeze of lime juice, chopped coriander and Mild Mexican Salsa.

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