Recipe: Chicken fajitas
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.
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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.
For the marinade
For the salsa
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.