Sizzling chicken fajitas grilled peppers, salsa, rice & beans

Sizzling chicken fajitas grilled peppers, salsa, rice & beans

Serves 4

Cooks In15 minutes

DifficultySuper easy

Ingredients

• 1 dried smoked chipotle or ancho chilli
• 2 spring onions
• 1 ripe large tomato
• ½ a bunch fresh coriander
• 1 fresh red chilli
• 2 limes
• 2 tsp balsamic vinegar
• 1 tbsp low-salt soy sauce
• 2 mixed-colour peppers
• 1 red onion
• 2 x 200 g skinless higher-welfare chicken breasts
• 1 heaped tsp sweet smoked paprika , plus extra to serve
• olive oil
• 1 x 400 g tin of mixed beans
• ½ tsp cumin seeds
• 1 fresh red chilli
• 1 x 250 g pack of cooked brown rice
• 1 lemon
• 4 wholemeal flour tortillas
• 4 tbsp fat-free natural yoghurt
• 20 g feta cheese

Read more at http://www.jamieoliver.com/recipes/chicken-recipes/sizzling-chicken-fajitas-grilled-peppers-salsa-rice-beans/#iysAerzx9KTHitOl.99

Method

Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

START COOKING
Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves
Read more at http://www.jamieoliver.com/recipes/chicken-recipes/sizzling-chicken-fajitas-grilled-peppers-salsa-rice-beans/#iysAerzx9KTHitOl.99

Chicken fajitas with homemade guacamole and salsa

Ingredients

• 1 red pepper
• 1 medium red onion
• 2 skinless, boneless higher-welfare chicken breasts
• 1 teaspoon smoked paprika
• 1 small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4 small flour tortillas , or 2 large
• 150 ml good quality fat-free natural yoghurt
• 50 g Cheddar cheese
• For the salsa
• ½-1 fresh red chilli , to your taste
• 15 ripe cherry tomatoes
• 1 small bunch fresh coriander
• sea salt
• freshly ground black pepper
• 1 lime
• extra virgin olive oil
• For the guacamole
• 1 small handful of mixed-colour cherry tomatoes
• ½-1 fresh red chilli
• a few sprigs of fresh coriander
• 1 ripe avocado
• 1 lime

Method

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.

Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.

To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks. 

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed. 

Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.