Saturday, 18 February 2012

Jamie Oliver's Chicken Fajitas.

If there's one thing I can't resist that is Mexican food. I don't know how different 'our' Mexican food is to true authentic type Mexican food, but you really can't go past a good taco, burrito or fajita in my opinion!
I seem to have a love affair with all foods spicy and hot as well so naturally I always 'accidentally' pour in a little too much chilli when cooking such foods.

Jai and I originally cooked this dish in our little flat in Liverpool, UK as we were working our way through Jamie Olivers Recipes in the Ministry of Food book that my lovely Sister bought us as a moving house/ county present.
We liked it so much that we've used this recipe every single time we've wanted to cook fajitas since.

I hope you enjoy just as much as we do :)

For some reason whenever I cook this I always need more tortillas and it seems to serve more than 2, especially seeing as though you've got the avocado and peppers as well as a chicken breast each. 
Also I always cheat and buy my own salsa because I seem to prefer the taste! (and I loathe coriander) and usually just chop some fresh avocado up instead of buying guacamole.

Serves 2

- 1 red pepper
- 1 medium red onion
- 2 skinless, boneless chicken breast, preferably free range or organic
- 1 teaspoon smoked paprika
- a small pinch of ground cumin
- 2 limes
- olive oil
- Sea salt & freshly ground black pepper
- 4 flour tortillas
- 1 x 150ml tub of sour cream or natural yoghurt
- 1 x 230g tub of guacamole
- 100g Cheddar cheese

For the salsa
-  ½-1 fresh red chilli, to your taste
- 15 ripe cherry tomatoes
- a small bunch of fresh coriander
- freshly ground black pepper
- 1 lime
- extra virgin olive oil

1. Put your griddle pan on a high heat.

2. 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.

3. 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 a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

4. Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all.

5. 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.

6. 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.
7. 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.

8. 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.
9. Serve with bowls of plain yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

The fajitas once cooked with cheese and salsa.

The fajitas once assembled with the cheese, sour cream, salsa and avocado.


the wicked noodle said...

I agree about the mexican food. I can never resist it! I love that there's smoked paprika in this recipe!



Reeni said...

I can't resist either! Chicken fajitas are one of my faves - these are mouth watering!

Mahmudul Hasan said...

This is one of great tutorial I have ever seen.A lovely recipe with lovely making details.
Chicken fajita recipe

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