Chicken Fajitas with Guacamole and Salsa

Seasoned chicken with red and yellow peppers!

Does K ever cook with me?

Well, today’s post will provide an answer to that question.

Of late, K and I have found that baking and cooking together can be such a splendid way to spend quality time. So yes, he does cook with me sometimes! And then, of course, comes eating together which is possibly the best part ha ha.

K eats a lot of chicken (since it’s one of the cleanest meats) and so I’ve picked up this preference too. We tend to have that kind of influence on each other 🙂

But that also means having to source for all kinds of new (healthy) chicken recipes — I’m currently even reading a book on it — to prove this meat can be so versatile, and to avoid the boring “same old same old” ways of preparing chicken.

Today’s feature is something we cooked two weeks ago. Talk about a symphony of flavours and this is definitely what I’d like to call a winner winner chicken dinner.

This meal has got all the right components going on all at once. The real secret is in eating it all together.

One of the most delightful fajita meals I’ve eaten has got to be at the North Border Bar & Grill (Rochester Park, Singapore). I should write a review on that some time!

But anyway, a while back I chanced upon JO’s simple recipe for fajitas, complete with fresh guacamole and salsa. It’s like striking gold. I’ll be sure to come back to this recipe again and again.

Chicken Fajitas with Guacamole and Salsa

Adapted from Jamie Oliver’s recipe from Ministry of Food

Yield: 2-3 servings, approximately 5-6 flour tortillas

For the Fajitas

  • 1 red pepper
  • 1 yellow pepper (added an extra pepper for the colour and I love vegetables so why not!)
  • 1 medium onion
  • 2 200-250g boneless chicken breast
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 2 big limes (I used about 5 small ones because they weren’t very juicy)
  • Olive oil
  • Freshly ground black pepper
  • 6 small flour tortillas
  • 1 small tub of good-quality low-fat natural yogurt
  • Cheddar cheese

For the Salsa

  • 1 fresh red chilli (I used chilli padi which gave it a super kick!)
  • 15 ripe cherry tomatoes (I could’ve used a little more)
  • 1 small bunch fresh coriander
  • Sea salt (I didn’t have it so I used pan salt instead)
  • Freshly ground black pepper
  • 1 big lime
  • Olive oil (optional)

For the Guacamole

  • A handful of mixed-colour cherry tomatoes
  • 1 fresh red chilli
  • 1 small bunch fresh coriander
  • 1 ripe large avocado
  • 1 big lime

*Note: I didn’t use this recipe for guacamole, but another. Some changes I made were using more avocado and also Roma tomatoes. Still trying to find a really good recipe for homemade guacamole so in the mean time I won’t post any that I’m particularly recommending yet.

Directions

To prepare the Fajitas

1. Heat a griddle pan (it’s all right if you don’t have one, but would be better for achieving the charred effect; I used a Happy Call pan) over high heat.

2. Remove the seeds from the peppers and cut into thin strips. Place them in a large mixing bowl. Set aside.

Vibrant colours from the fresh peppers!

3. Peel, halve and finely slice the onion. Add into the mixing bowl. Slice the chicken breast lengthways into thin strips of similar width as the pepper strips. Also add into the mixing bowl.

Chicken breast is one of my best friends.

4. Add in the paprika, cumin and juice of the limes into the mixing bowl. Drizzle over a lug of olive oil and season generously with the freshly ground black pepper. Mix well. Leave this marinade aside to sit for at least 5 minutes while you work on the salsa.

To make the Salsa

1. De-seed and finely chop the red chilli. Roughly chop the cherry tomatoes. Put these into a small bowl.

2. Chop the coriander, including the stalks. Set aside.

3. Add the salt, pepper and juice of the lime in the bowl with chopped chilli and tomatoes.

4. Drizzle over some olive oil (if using), and stir in chopped coriander. This is ready to serve. Set aside while you make the guacamole.

Beautiful and super spicy salsa!

To make the Guacamole

1. Squeeze the cherry tomatoes onto a board. De-seed and finely chop the red chilli. Chop the coriander, including the stalks.

2. Halve and stone the avocado. Scoop the flesh out onto the board. Squeeze over the juice of the lime.

3. Chop everything together finely. Place into a medium-sized serving bowl. Leave it in the refridgerator to chill while you cook the fajitas.

To cook the Fajitas

1. Using a pair of tongs, put the pieces of pepper, onion and chicken into the preheated pan to cook for a few minutes, turning the chicken and pepper pieces occasionally to make sure they don’t burn.

2. Cook until the chicken is golden and cooked through. Repeat with a second batch if your pan isn’t big enough to cook them all at once. Transfer to a large serving dish.

3. Serve with warmed tortillas, bowls of plain yogurt, guacamole, salsa and lots grated Cheddar on top. Feast away!

K’s sure got a lot on his plate!

Clearly enjoying himself with multiple helpings 🙂

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