Jamie Oliver Chicken Fajitas
Submitted by sarah hyland
Jamie Oliver chicken fajitas done as a full spread: smoky paprika chicken, charred peppers, crispy cumin beans, brown rice, and a fresh blender salsa, wrapped in warm tortillas with feta and lime.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t just fajitas, it’s Jamie Oliver’s whole fajita feast, built to come together fast across a few pans at once. The chicken breast gets tossed with smoked paprika, bashed thin between paper, and pan-fried so it cooks in minutes and stays juicy.
Meanwhile the bell peppers and red onion char on a screaming-hot griddle for that smoky, blistered fajita flavor, while a tin of beans crisps up with cumin seeds and chilli in another pan.
The clever finish is a quick blender salsa: dried chipotle rehydrated in boiling water, then whizzed with tomato, spring onion, coriander, lime, balsamic, and soy for a smoky, tangy sauce. Pile the sliced chicken, charred veg, crispy beans, and rice into warm tortillas, then crown it with yogurt, crumbled feta, and a squeeze of lime.
Chef Tips
- Get the griddle properly hot before the peppers and onion go on. Real char needs high heat; a cool pan just steams them limp.
- Bash the chicken to an even thickness so it cooks through fast without drying out.
- Rehydrate the dried chilli in just enough boiling water to cover, then blend it in. It builds deep, smoky heat into the salsa.
- Work across the pans at once. This meal is designed to cook everything in parallel, fast.
Variations
- Swap the chicken for steak, shrimp, or grilled portobello for a vegetarian version.
- Use white rice or cauliflower rice in place of brown rice.
- Sub sour cream or guacamole for the yogurt, and cheddar for the feta.
Ingredients
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.
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