Recipe: Chicken fajitas

Name: Recipe: Chicken fajitas
Prep time: 30 min
Cook time: 30 min
Ingredients: 4 boneless and skinless chicken thighs (or 2 chicken breasts), sliced into strips; 2 red or yellow bell peppers; 1 red onion; 1.5 tbsp smoked paprika; 1 tbsp ground coriander; 1/4 tsp ground cumin; 2 garlic cloves, minced; juice of 1 lime; 4 tbsp olive oil; 1/4 tsp chipotle powder (optional); 400g can chopped tomatoes in tomato juice; 1 clove garlic, chopped; 1/2 red onion, chopped; 1 tbsp lime juice; 1/4 tsp chipotle powder (or 1/2 a small chilli, seeded and minced); 1/2 tsp salt; chopped fresh coriander (optional); flour or corn tortillas, lightly warmed; sour cream or natural yoghurt; black beans or refried beans; guacamole

The Bishop of Dorking, the Rt Rev’d Dr Jo Wells, suggests these easy and vibrant chicken fajitas as delicious way to please the family. For the best flavour, begin marinating the chicken the night before. We’ve given a recipe for easy homemade salsa, but the Bishop also recommends guacamole and black beans to serve. Leave out the chipotle powder if you dislike spice, but you may want to add a touch of smoked paprika to the salsa instead if you omit the chipotle.

This will be the menu for our virtual parish dinner on Monday, 7 December. Sign up below to receive the Zoom link on the day.

Wine Choice: 2019 Carménère, Valle Central, Chile £7.75 (Morrisons)

Will Lyons, wine critic for the Sunday Times, says:

I’m drawn to the flavours of South America and in particular the herbaceous, red pepper character of Carménère. This example, made for Morrisons with fruit from the Rapel valley is an intense violet colour with unmistakable Chilean characteristics of tomato leaf and plum fruit. Enjoy with a mouthful of fajitas.

recipes

5/5

30 mins

Ingredients

4 boneless and skinless chicken thighs (or 2 chicken breasts), sliced into strips

2 red or yellow bell peppers

1 red onion

For the marinade

1.5 tbsp smoked paprika

1 tbsp ground coriander

1/4 tsp ground cumin

2 garlic cloves, minced

juice of 1 lime

4 tbsp olive oil

1/4 tsp chipotle powder (optional)

For the salsa

400g can chopped tomatoes in tomato juice

1 clove garlic, chopped

1/2 red onion, chopped

1 tbsp lime juice

1/4 tsp chipotle powder (or 1/2 a small chilli, seeded and minced)

1/2 tsp salt

chopped fresh coriander (optional)

To serve

flour or corn tortillas, lightly warmed

sour cream or natural yoghurt

black beans or refried beans

guacamole

Instructions

Mix all the marinade ingredients together and add the chicken. Marinate, preferably overnight in the fridge, or set aside on the counter whilst you thinly slice the onion and peppers.

Heat a grill pan or large skillet on the stove. Add the chicken, onion, and peppers and cook until the chicken is done through and the veg is lightly charred.

While the chicken and veg mixture is cooking, add all the salsa ingredients to a food processor and whiz until the salsa is to your desired chunkiness.

Serve with tortillas, salsa, guacamole, black beans, and sour cream.

Tags:chicken mexican

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