Chicken Fajitas

Ingredients

• 1 kg Chicken fillet
• half a cup Olive oil
• 3 peppers Mixed-color bell peppers
• 2 Medium onions
• quarter cup Corn
• 8 cloves Garlic
• 1 tablespoon Maggi seasoning
• 1 tablespoon Pepper paste
• quarter teaspoon Ground cardamom
• half teaspoon Oregano
• half teaspoon Ginger
• half teaspoon White pepper
• half teaspoon Black pepper
• a little Water
• a little Vinegar
• According to the chef, it is used in the chicken soak, but the quantity is not stated Salt
• 2 spring onions Spring onions
• Included among the mixed-color bell peppers Green bell pepper
• quarter cup Boiled corn
• A substitute for pepper paste if unavailable Paprika
• Mentioned as an alternative to olive oil Vegetable oil

Instructions

1. Soak the chicken in a bowl with a little water, a little vinegar, and a little salt for about half an hour, until the sliminess is gone.
2. Drain the chicken in a colander, then dry it well on the cutting board.
3. Remove the white membrane and tendon from the chicken on the cutting board.
4. Cut the peppers and onions on the cutting board into long, not-thin pieces.
5. Coarsely chop the garlic on the cutting board rather than mincing it finely.
6. Mix the spices in a bowl with the pepper paste and a little olive oil, then leave the mixture for about a quarter of an hour.
7. Heat a little olive oil in a frying pan, then add the chicken and stir until cooked through.
8. Remove the chicken from the pan and set it aside on a plate.
9. Heat a little oil in another frying pan, then sauté the garlic by itself until browned.
10. Add the chopped vegetables to the pan with the remaining mixed spices, and stir until they soften slightly.
11. Add the corn to the pan with the vegetables if desired.
12. Return the chicken to the pan and stir everything together, then serve the dish hot.