Summer means capsicums are in season so why not try out SMCT’s Sous Chef, Roxy Flores’ family-friendly recipe for chicken fajitas? It doesn't get more authentic than this traditional recipe, cooked by her grandmother in El Salvador, and handed down through the generations.
By Roxy Flores
"My maternal grandmother lived on a farm in the country. Of course, together with my grandfather, they used to keep many animals - especially chickens. I remember her cooking in a rustic fashion, and the smell of the spices was always amazing and splendid. The best part was when we sat down to enjoy a nice meal and my grandfather used to tell us a lot of stories. I think some of them were a little bit exaggerated, but I still remember we had a lot of fun.
These memories were the best part of my childhood and they will always be a big part of my life. I do the same with my grandkids so they can relate to their children in later life. Despite the mess they make in the kitchen, I give them complete freedom to cook something for me and my husband. As the saying goes, “Excuse the mess, the kids are making wonderful memories.” That’s why I’m sharing this favourite recipe with lots of love for our extended SMCT family community.”
Roxy Flores oversees the beautiful food served in the function rooms at Springvale Botanical Cemetery and Bunurong Memorial Park. As with any time-honoured recipe, it's become a time-honoured favourite with her children and now her grandchildren. But if you’d rather someone else do the cooking, why not gather family and friends and let the team at Café Vita et flores look after you?
CHICKEN FAJITAS (Serves 6-8)
3 skinless, boneless chicken breasts
Finely grated zest and juice of 2 limes
2 teaspoons sugar
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
3 capsicums (red, yellow, green)
3 teaspoons vegetable oil
Salt and pepper to taste
Soft tortillas for wrapping
Guacamole, salsa and sour cream to serve
Cut chicken breasts into strips and place them in a large bowl.
Mix the zest and juice of the limes, cinnamon, oregano and cayenne pepper in a small jug.
Pour mixture over the chicken and stir through.
Let chicken marinate for at least 30 minutes in the refrigerator.
Peel and cut the onions in half and slice thinly.
Halve the capsicums, remove the seeds, core and slice into strips the same thickness as the onion.
Heat the oil in a large frying pan and stir fry the marinated chicken for 5 to 6 minutes.
Add the sliced onions and peppers, and stir fry until chicken is cooked through and the vegetables are soft and tender, but still juicy.
Season to taste.
Spoon the chicken into a warmed bowl.
Serve with warmed tortillas, guacamole, salsa and sour cream.