This is very quick, versatile and our family’s favourite dish, perfect for busy weekends or midweek dinners, especially if you have Fajita seasoning mix already prepared in advance.
- 500 g chicken breast (defrosted if from frozen and diced)
- 2 tbs home-made fajita seasoning
- 3 tbs olive oil
- 2 – 3 onions (cut into wedges) – optional
- 400 g tin of pineapple (drained, cut into chunks) – optional
- 1 – 2 bell peppers – optional
- ½ cup boiling water or a bit more
- sea salt to taste
- chive (chopped) – for garnish
- half 200 g bar of creamed coconut (chopped) or ½ cup coconut milk powder
- 500 g packet of pasta or 2 – 2½ cups rice (cooked) – to serve
- deep frying pan or wok or wide pot
- In a wok fry chicken on oil for a while.
- Add also onion, peppers or pineapple (if using) and fajita seasoning.
- Once chicken is cooked through and onions or / and pineapple browned, add hot water and coconut.
- Cook stirring constantly for a bit longer, until coconut is melted.
- Add more water if the sauce is too thick, season with salt to taste.
- Serve over cooked rice or pasta, garnish with chive.
Makes 4 – 5 servings.
Depending on your fajita mix this can be spicy dish so it works well with some chilled light beer or cider.
More recipes using fajita seasoning: Vegetarian Smoky Fajita Pasta Bake with Bell Peppers and Spicy Smoked Fajitas with Red Kidney Beans and Tomato.
Creamed coconut bar, dessicated coconut and coconut milk powder are never missing in my kitchen, I use them in sweet and savoury dishes all the time, here are some recipe ideas from the past: Baked Mackerel in Caribbean Coconut Curry Sauce and Tomatoes, Fragrant Coconut Rice with Chicken & Caribbean Herbs, Perfect Caribbean Chicken Curry with Coconut Milk, Spicy Coconut Beans, Papuan New Guinean Mumu, Salt Fish in Coconut Milk, White Fish Stew with Caribbean Curry & Coconut Milk, Coconut, Pepper and Coriander Sauce, Coconut & Peanut Butter Stir-fry Sauce, Green Lentils with Coconut Milk or Spicy Coconut Milk Soup.
If you are looking for even more savoury dishes calling for coconut, try those delicious recipes: The ultimate baby comfort food: Carrot coconut purée from Croque Maman, Butternut Squash and Chickpea Dopiaza from A Mummy Too, Golden Mango and Quinoa Salad with Lentils, Shaved Coconut and Crispy Cumin-Shallots from Food to Glow or Crab, Cabbage and Coconut Curry from Franglais Kitchen.
I’m submitting this recipe to Emily’s Recipe of the Week link up, check it out.
I love spicy foods and this dish looks really tasty. I like the fact it uses a homemade spice mix and is also really quick and easy to make.
A lovely dish that’s perfect to enjoy after a hard day at work. Can the chicken be swapped for quorn as I am vegetarian??
I have never cooked with Quorn Nayna but I suspect it would be fine, rehydrated soy chunks could work here as well.
This dish looks delicious and so easy to make – I’ll be adding it to my meal plan next week. Thanks for sharing.
This looks yummy and easy too!
Lovely chicken Margot, it would be great with just a simple green salad too!
Yum! I bet that’s so delicious with the coconut! I’ll definitely give it a go with quorn chicken :)
Oh this sounds and looks gorgeous! A perfect quick midweek meal idea!
Ohh I love a quick meal recipe – this sounds totally up my alley too!
Thanks for sharing :)
I love anything with coconut in it, so I’m sure this is as delicious as it looks!
I would love to enjoy this with a bowl of rice and some chopped up fresh chillies as I adore spicy chicken dishes like yours. Bet it would be great stuffed into a wrap too!