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05 Oct 2016


SSI food: authentic chicken fajitas

Azahel Martin was a volunteer chef for a Latin Fiesta themed Community Kitchen.

“At home, fajitas weren’t something we would have every day but they were something that was special to me,” Mr Martin said. “If I was celebrating something at school or work, I’d come home and ask my grandmother if she could make them for me.

“Growing up, it was always one of my favourite dishes. So, when I migrated to Australia, I called my grandmother to ask if she could give me the recipe so I could make it myself. Step by step, I’d call her again so that it would be perfect.”

Mr Martin has lived in Australia for six years and his girlfriend’s mother, Bibiana Agudelo, works for SSI as an internal audit manager.

“I love to cook, so every time I’m at her place I cook for the family,” Mr Martin said. “One day Bibiana asked me if I would like to come and help SSI at Community Kitchen, and I loved the idea.

“I’m an amateur boxer and most of the fights I’ve done have been charity fights, either for suicide awareness or cancer awareness, so I like to be involved in everything I can to help other people.”

Mr Martin and a team of SSI staff and volunteers cooked up a storm for a Latin fiesta themed Community Kitchen last week, serving the chicken fajitas with a side of guacamole and black beans, washed down with non-alcoholic sangria.

Latin Fiesta at SSI's Community Kitchen for refugees and people seeking asylumAuthentic chicken fajitas from grandmother’s recipe.

Chicken fajitas

Serves four


Four chicken breasts, cut into strips

1 red chilli, finely chopped 

1 medium red onion, diced 

1 teaspoon smoked paprika

A pinch of ground cumin

Juice from 1 lime

Olive oil

1 yellow capsicum

1 red capsicum

1 green capsicum

A handful of fresh coriander

400g mushrooms, diced

Salt and pepper to taste



Canned black beans



  1. Cut the capsicums into strips and discard the seeds. 
  2. Place the capsicum into a pan with the mushrooms, onion, and chicken breasts, and cook until the chicken starts to sweat.
  3. Add the chilli, paprika, cumin, salt and pepper, and mix well.
  4. Continue stirring every few minutes.
  5. Once the chicken has been on the stove for a combined total of 5–7 minutes, remove the pan from the heat.
  6. Serve with guacamole, black beans and tortillas.


Serves four


2 avocados

Juice from 1 lime

1 green chilli, finely chopped

Coriander, finely chopped

Salt and pepper to taste


  1. Scoop out the avocados and mix the flesh in a blender until soft.
  2. Pour into a bowl and stir in the lime juice, chilli, coriander, salt and pepper until combined. Serve.


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