Chicken Fajitas

(19 minutes)

Serves 2
1 red pepper
1 medium red onion
2 skinless, boneless chicken breasts preferably free-range or organic
1 teaspoon smoked paprika
a small pinch of ground cumin
2 limes
olive oil
sea salt and 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 chilly, to your taste
15 ripe cherry tomatoes
a small bunch of fresh coriander
sea salt and freshly ground black pepper
1 lime
extra virgin olive oil


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 salt and pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa. Finely chop your chilly. Roughly chop your tomato and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add a good lug of extra virgin olive oil and 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 waft them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you’ll be laughing. Warm your tortillas up in a microwave or a warm dry pan. Halve your remaining lime and squeeze the juices over the sizzling pan

Divide your warmed tortillas between your serving plates. At the table, carefully help yourselves to the chicken and vegetables straight from the hot griddle pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with pots of sour cream and guacamole alongside your Cheddar; a grater and your lovely fresh salsa.


From Jamie Oliver Ministry of Food


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