Claire Corlett

Fish Food, Fish Tanks, and More
Chicken Fajitas | Food Busker | #MyFoodMemories | AD

Chicken Fajitas | Food Busker | #MyFoodMemories | AD

Hi guys so me and Hotpoint asked you
to send in your most incredible food memories. So the lovely Clare here had a food memory to die for. She had the most amazing chicken fajitas at a restaurant called Senor Dicks and when I heard the name of the restaurant there was only one person to bring that memory back to life, John the food busker over to you. Hello lovely people. If you want to learn more about these amazing food stories and get the opportunity to win a whole load of Hotpoint kit then click on the link and go through to the food memories hub but for now let me tell you about Clare’s fajitas. Clare worked in Cornwall at Senor Dicks. She’s got a big personality and she was asked to be the maitre d there. She said it was the best time of her life. She loved having the chicken fajitas because it was smoky, you’ve got succulent chicken, you’ve got the beautiful peppers and it was all sizzling. We’ve spoken to the restaurant we’ve got all the ingredients, we’ve got everything we need to bring this fantastic food memory back to life. It starts with a tablespoon of oil, half a teaspoon of smoked paprika, half a teaspoon of chili powder and then half teaspoon of cumin and now we want the juice of half a lime. Slice up a yellow pepper and a red pepper into 1 centimetre strips, slice up a whole red onion. So different chopping board for raw meat. Get your chicken and slice it into nice strips. The chickens taking on all those spices all that flavour. I’m gonna wash my hands and then season that up with salt and pepper and set it aside. I wanted to take this to the next level, give it that food busker twist and so we’re gonna make a mexican spicy edition, a quick mole a sauce. Put a tablespoon of oil into your pan and get 2 tomatoes in there. Let’s get this onto my Hotpoint gas hob. it’s gonna really give me the control I need to get this sauce just right. I want two tablespoons of chipotle paste, half a teaspoon of cinnamon, a full teaspoon of cumin, little pinch of chili powder and incorporate
all those ingredients. So I let that cook for two or three minutes and then I add 200ml of water so it all cooks down. We’re gonna grate 15 grams of dark chocolate into it. It’s gonna add a real depth to this sauce. Mix the chocolate in and set it aside. Right let’s get my pan on I’m gonna cook my fajita mix in two batches because if I put all it in it will steam rather than sizzle. I’m gonna wash my hands. Clare said that it was spicy, sizzly and tasty. So let it get that nice sear and then we move it around. Look how delicious that looks it’s cooked, let’s turn the heat off and get our tortillas out of the oven. Straight on to your plate, then the mole sauce. Get your chicken on and then guacamole. Some beautiful calming yogurt, some nice coriander leaves and then we’ll finish off with some lime and then taste this beauty. So good mmm. Smoky, meaty. You’ve got those beautiful peppers and onions that give it a real sweetness and then you’ve got the depth and that hint of chocolate from the mole sauce. Brothers and sisters you have got to try this dish and Clare I hope you liked my version of your killer chicken fajitas. To help Claire cook this dish Hotpoint have given her a gas hob. Click the link to enter the competition
for your opportunity to win a whole load of Hotpoint kit.

100 comments on “Chicken Fajitas | Food Busker | #MyFoodMemories | AD

  1. Hi Jamie, I love your cooking….I would like to see ou cook plant based whole food menus…with no dairy or meat…Greetings, Paddy

  2. Looks good John, having fajitas tonight I'm thinking not as good as yours though. Like the look of the sauce especially with the added chocolate. Thanks for the memory Jamie.

  3. Okay I got a serious question here: Why change the choppinboard, when you are just going to dump the raw chicken into the raw vegs anyway? I know you are supposed to do it normally, but here it just seemed… yeah I donno.

  4. Судя по первой реакции, сильно пересолил!!! Лайк поставил, рецептик записал!

  5. ….someone needs to take a trip to Mexico to do it a Texan, living so close to mexico..i just shook my head at both those fajitas(if you can call'em that.) and that sorry attempt at a mole

  6. Having used to live in England, watching your youtube channel really takes me back. The delicious food, even the accent which I never hear living in America is comforting. You just get better over time 🙂

  7. ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ says:

    Big personality

  8. And when i heard the name of the restaurant i thought of one person who is a dick– thats pretty much how it sounded like John!

  9. Cooked it, ate it, loved it! But since I'm one of the 14 % i skipped the soap, also known as coriander/cilantro. I also added some chopped chili, because that's almost never the wrong thing to do 🙂

  10. Jamie, I'm quite surprised that, even though you've been to Mexico and know Mole, you'd endorse that sauce as being either Mexican or actual Mole. Very disappointing.

  11. Why can't people actually fold a fajita or burrito correctly?

    Literally everyone just folds the two sides together and then awkwardly tries to eat the fajita/burrito while the whole thing is falling apart/out of the Tortilla.

    It's like watching someone trying to eat soup with a slotted spoon.

    The method is so simple yet I have seen almost no-one ever do it.
    The technique is as follows:

    Once you have your filling in the center of the Tortilla, you take the bottom of the Tortilla fold it 1/3 the way up the length of the Tortilla (this fold acts as the base of the Tortilla, to stop the contents from falling out) then you take one side of the Tortilla fold it over 1/3 of the way width-ways until it covers the filling and the first fold, then you take the remaining side and fold that over the previous two steps. The top can also be folded over (like the first step) or left open, it doesn't really matter as that's the section that you'll be eating from anyway.

    And if you've done it correctly you should have essentially created a Tortilla "envelope" that can be held comfortably (and cleanly) and it will keep the filling inside the Tortilla.

  12. I can not imagine something less mexican than this … The Mole, the guacamole the chicken everything is completely wrong

  13. Gnocchi Fajitas
    1 cup gnocchi
    1 tablespoon mole
    1 tsp. chilie powder
    1 red onion
    1 cup tomatoes
    1/2 cup black beans
    1 1/2 teaspoons lime juice
    (Optional ) 2 Dollops of avocado or sour cream

  14. Great ! You have been in colombia why are you not making Colombian recipes or having Colombians cooking.

  15. I understand that Dick is a normal name, like Dick Grayson for example, but I also understand there's gonna be a lot of people making fun of this. Also, wonderful recipe, I would really like to try this dish.

  16. thats funny, mole and fajitas with tortillas from the oven and topped off with creme lol. good stuff though dude proud you making something out of your comfort zone.

  17. Mole sauce and cilantro (coriander leaves)? never fails to amaze me how many west coast and out of country jerks totally screw up simple fajitas.

  18. I have never seen a bad fajita recipe like this! I can’t believe Jamie wants his name attached to this crap! Fajita pancake should be fluffy! This is kitchen trash!

  19. This guy acts like jamie but it comes off really, we don't need to be told to wash our hands twice 😂

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