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Jamie Oliver Chicken Fajitas

 

Jamie Oliver' s recipe.
20

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

40

min

 

Ingredients

1 chipotle chili peppers
dried smoked chipotle or ancho chilli
*
2 spring onions
*
1 large tomatoes
ripe
½ bunch cilantro
fresh
*
1 hot red chiles
*
2 limes
2 limes
*
2 teaspoon balsamic vinegar
1 tablespoon soy sauce, sodium reduced
2 sweet bell peppers
mixed-colour
*
1 red onion
2 chicken breasts
200 g each, skinless higher-welfare
*
1 teaspoon paprika
heaped teaspoon sweet smoked paprika, plus extra to serve
olive oil
*
400 grams beans
1 tin of mixed beans
½ teaspoon cumin seeds
1 hot chili peppers
fresh red chilli
*
250 grams brown rice
1 package, cooked
*
1 lemon
*
4 flour tortillas, whole wheat
*
4 tablespoons yogurt
fat-free natural yoghurt
20 grams feta cheese

Directions

Ingredients out. Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate.

Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit .

Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan.

Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika .

Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.

Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.

Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli.

Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl.

Stir the rice and the juice of 1 lemon into the beans to warm through.

Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan.

Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges.

Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 27717% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 646mg 27%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 35%
Sugars g
Protein 45g
Vitamin A 18% Vitamin C 330%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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