Recipe Detail

PREPARATION  15 MIN | COOKING  40 MINUTES | SERVES: 4-6

¼ cup plain flour

8 (about 1.4kg) chicken thigh fillets, trimmed

2 tbs vegetable oil

1 brown onion, finely chopped

400g button mushrooms, trimmed

40g sachet Fajita seasoning

453g jar mild tomato salsa

1 cup chicken stock

¼ cup coriander leaves

1 tbs jalapeno chilli, drained, finely chopped

Lime wedges & warm tortillas, to serve, optional

STEP 1: Place flour on a plate and season. Dust chicken in seasoned flour. Shake off excess. Reserve any remaining flour. Heat half the oil in a large flameproof casserole dish or large deep-frying pan over high heat until hot. Cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate.

STEP 2: Reduce heat to medium. Add remaining oil and onion to same dish. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms, Fajita seasoning and reserved flour. Cook, stirring for 1 minute.

STEP 3: Return chicken to pan with salsa and stock. Bring to boil. Reduce heat. Cover and simmer gently for 25 minutes, or until chicken is just cooked. Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges and warm tortillas.

Recipe Courtesy of Australian Mushroom Growers