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Colorful. Spicy. Delicious.

April 20, 2015

Colorful.  Spicy.  Delicious.


Springtime...nothing seems to bring out the love for color, spice and delicious food (we like to call it CSD for short!) like this time of year.  And, as dedicated Talavera-ites (can I say that??? Oh, sure I can!), we find ourselves expanding our love for CSD to include fabulous recipes like this one:

We found this AMAZING Mexican cuisine recipe from U.K. food blog author, Cottage Cookbook.  We had to tear ourselves away from the spicy deliciousness long enough to share it with you.  Then we're back to cooking ourselves a big batch of Lewy's Chili Chicken Fajita indulgence, which we'll then serve up on our equally spicy, colorful and delicious Talavera servingware.  Note, we've made small adjustments for readers on the other side of the pond~

Yes, it's a deliciously difficult job, but someone has to do it!  Buen Provecho.

Cottage Cookbook Chili Chicken Fajita


  • 2 Large Onions - Chopped
  • 3 Spring Onions - Roots removed, chopped
  • 1 Green Pepper - Deseeded, chopped
  • 2 Jalapeno Chili Peppers - Deseeded and finely chopped (leave seeds in if you prefer more heat)
  • 4 Organic Chicken Breasts - Cut into medium pieces (use kitchen scissors)
  • Olive Oil
  • 1 tbsp Double Cream
  • 2 Cloves Garlic - Finely Chopped


  • 2 tsp Chilli Powder
  • 1 tsp Cayenne Pepper
  • 2 tsp Sweet Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 2 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Garlic Salt
  • 1 tsp Ground Cumin

To Serve

  • Tortillas (corn or flour)
  • Salsa
  • Guacamole
  • Crisp Salad
  • Grated Sharp Cheddar Cheese

Also needed:

Not a must but a Cast Iron Pan  will make this food sound delicious as well as smell delicious and will keep the chicken warm until you're ready to roll those fajitas.


Turn the oven to high heat (500 degrees), add a little olive oil to the cast iron pan (if using) and place in the oven so it heats up good and hot.

Heat a deep sided frying pan on the burner, once heated add the chopped onions, spring onions, chopped green pepper, garlic and jalapenos and fry until a golden brown. Once golden move to one side of the pan and add the chicken, once the chicken is seared sprinkle the spice mix over the contents of the full pan, stir well coating everything in the pan. Lower the heat and cook for half an hour or until the chicken is cooked through.

Heat the tortillas in the oven for 2 minutes. While the tortilla is heating remove the pan from the oven and place on a the stove top for 1 minute, or  until very hot.

Add the double cream to the chicken and mix well, this is just to glaze and stop the chicken being too dry, it will make it look shiny. If you prefer to keep this recipe healthy you can omit the cream.

Add the contents to the cast iron pan (make sure you wear oven gloves when handling the pan) serve immediately with guacamole, salsa and leafy salad and a bowl of grated cheese. Place in the center of the table and roll your own fajita.


The perfect servingware for Fajitas...and other treats...from our Verdura Mayolica Collection.

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