Belfast Food Blogger’s Fajita Stew

Belfast Food Blogger’s Fajita Stew

Switch up your fajita nights and ditch the wraps for baby potatoes for a really fresh and refreshing twist on one of my favourite ever meals.


  • 2 chicken breasts diced
  • 1 onion cut chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 punnet of cherry tomatoes
  • 16 baby potatoes (Halved)
  • 2 tbsp of fajita seasoning or mix of chilli, cumin, paprika, garlic and onion powders to make your own
  • 200ml Greek yogurt
  • Handful of fresh parsley or coriander chopped
Serves: 4
Serves: 4

Before cooking this dish marinate your chicken for at least 5 to 30 minutes, in a little oil and 1 tablespoon of fajita spice mix


  1. Start with your baby potatoes, slice them in half and add them to a microwavable dish, add a splash of water 40-50ml and cook on high for 7 minutes
  1. Whilst the potatoes are cooking, add the chicken to a frying pan and cook on a medium/high heat for 7 minutes
  1. Remove cooked potatoes and set aside
  1. To your pan add tomatoes, onion and peppers and 1/2 tablespoon of fajita spice mix and cook for 5 minutes
  1. In a separate pan add a little oil and decant your cooked potatoes, add the remaining 1/2 tablespoon of fajita spice mix and cook potatoes on high for 5 minutes, they will take on a lovely colour and may even char.
  1. Now that your chicken, tomatoes, peppers and onions have all cooked, it’s time to assemble. TIP: Chicken is cooked when it is white in colour when cut into or at 165F using food thermometer.
  1. Plate up by adding your potatoes to your bowl first, then top with your chicken fajitas mix, add 4-5 dollops of sour cream to your dish and finish with a generous handful of parsley or coriander 




Related Recipes