Jamie’s Chicken Fajitas

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May 12, 2013 by twodogjam

Another Jamie Oliver (Ministry of Food) recipe. Again, quick and tasty-great for a weekday meal. I tend to prepare the chicken in the morning before work (it doesn’t take long), so it’s all ready to cook when get back in later in the day. And in typical Jamie style, this one can easily be shared with your friends. Put the cooked chicken into a dish for the centre of the table, with the salsa, sour cream, guacamole and grated Cheddar cheese into separate small dishes, and a bread board stacked with the warmed tortillas. Help yourself.

Ingredients (serves 2)

  • 1 red pepper (capsicum), deseeded and cut each quarter into 4 thin strips
  • I medium red onion, peeled, halved and finely sliced
  • 2 skinless, boneless chicken breasts, sliced lengthways to about the same thickness as the pepper strips
  • 1 teaspoon smoked paprika
  • small pinch of ground cumin
  • 2 limes
  • olive oil
  • salt and freshly ground black pepper

Salsa

  • small punnet cherry tomatoes (about 15)
  • small bunch of fresh coriander
  • salt and freshly ground black pepper
  • 1 lime
  • extra virgin olive oil

Other ingredients to put together the tortilla

  • 4 flour tortillas (gently warmed in the oven or as packet instructions)
  • 1x 150ml tub of sour cream
  • 1x 230g tub of guacamole (or mashing a fresh avocado, with the juice of half lemon, salt and freshly ground pepper, works just as well)
  • small block of cheddar cheese, grated

Put the sliced peppers, onion and chicken into a glass bowl. Sprinkle over the paprika and cumin. Squeeze over the juice of half of a lime, drizzle over a lug of olive oil, and add a good pinch of salt and pepper. Mix well using your clean hands.

Preparing chicken for fajitas

Preparing chicken for fajitas

If preparing in the morning, cover the bowl with cling wrap and leave in the fridge. Bring out of the fridge when starting to prepare other ingredients so that the chicken is at room temperature when start to cook. If preparing in the evening, just put aside to marinate for 5-10 minutes at room temperature.

While marinating the chicken, prepare the salsa. Roughly chop the tomatoes and put into a small bowl. Add small pinch of salt and pepper, and juice of 1 lime. Mix well. Roughly chop the bunch of coriander, stalks and all and add to the tomatoes. Add a good lug of olive oil to the tomatoes and coriander and mix well. Put onto the table ready to serve.

Heat a griddle pan on high heat. Using tongs, put the pieces of pepper, onion and chicken into the preheated pan. Cook for about 6-8 minutes until the chicken is cooked through and a golden colour. Be careful to move all the ingredients around and turn over regularly so that they don’t burn. A lightly char-grilled look is what you’re after, but don’t leave the pan when it’s cooking-it’ll burn very quickly. Meanwhile gently warm your tortillas.

Cooking the chicken for fajitas

Once the chicken and vegetables are cooked, put into a serving dish and leave on the table, with the sour cream, guacamole, cheese and tortilla and watch them all disappear.

Chicken fajitas

Note: Jamie’s recipe adds a roughly chopped red chilli to the salsa, which I leave out because it’s too hot for my taste. But the chilli would be a nice addition to the salsa if you like hot and spicy. Add according to your taste.

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