RuPaul’s Drag Race All Stars 3 is officially over meaning the shortest off season is finally upon us! While Shangela was arguably robbed, Trixie is more than worthy of a place in the Hall of Fame and to sit amongst the rest of the queens in the winner’s circle. I mean, fucking Tyra won … let’s focus on an actual talentless person taking the crown, rather than hating any of the nice queens.
Anyway, I’m not here to hate on Tyra … though I could, endlessly. As our feud has once again recommenced. I’m here to mark the last countdown celebration with my dear friend Raja … who once again is tasked with clearing up the mess left by the messy Ty-Ty.
After a season full of negativity and more irritating singing than me at shower time, Raja was a breath of fresh air. She had a killer aesthetic, a sassy attitude and was the frontrunner from day one. And while I love me some Manila, my dear friend – we met through the good Tyra aka Tyra Banks – Raja deserved her crown. Heathers drama (mawma) be damned.
While Raja was already on her way over as the pinnacle of my countdown crown, she arrived a couple of days earlier to make sure the vicious attacks of Tyra weren’t getting me down. And, of course since she is an angel, watch Trixie snatch the crown from Kennedy, Shangie and BeBe for my birthday.
We laughed, we cried, we wondered if my thirst for Kameron would be more than Trixie’s for the dancer, if Asia will school the queens like her daughter Phi Phi, if Eureka will pull herself after pulling a hammy or Dusty Ray will make us all bottoms after a couple of sips from Blair’s flask … before smashing some spicy Rajitas.
Lightly spiced and sizzling hot, it is exactly how I describe Raja. And like Raja, then only get better when shoved in your mouth.
1 lemon, juiced and zested
salt and pepper, to taste
2 tsp oregano
1 ½ tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
1 tsp chilli flakes
3 garlic cloves, minced
600g chicken breast, cut into strips
1 red capsicum, julienned
1 green capsicum, julienned
2 onions, sliced
tortillas, grated cheese, guacamole, Salsa Struthers and sour cream, to serve
Combine a lug of oil with the lemon juice and zest, herbs and spices, garlic and a good whack of salt and pepper. Toss to combine, add the chicken and toss to coat. Cover and leave to marinate for 6 hours.
When you’re ready to go, heat another lug of oil in a large skillet, and sweat the capsicum and onions until fragrant and sweet. Remove from the pan and allow to rest.
In the same pan, cook the marinated chicken for a couple of minutes or until lightly charred and cook through. Add the onion and capsicum, stir and remove from the pan.
Serve immediately with tortillas, cheese, guac, salsa and sour cream before devouring, slovenly.
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