Sizzling Chicken Fajitas
Before you begin: Get all ingredients out. Start rice. Boil water for rehydrating pepper.
Blender, Griddle pan on high heat for fajita veggie mix. Medium frying pan on medium-high heat for chicken.
Large pan on medium heat for beans and rice.
1 cup brown rice (cook according to package directions)
1 dried smoked chipotle or ancho chili
Boiling water to rehydrate dried chili pepper
2 green onions
1 ripe large tomato
½ a bunch fresh cilantro
1 fresh red chili (optional)
1 lime, juice
2 tsp balsamic vinegar
1 Tbsp soy sauce (gluten free Tamari)
Fajita Veggie Mix:
2 bell peppers, stem and seeds removed, sliced
1 red onion, peeled and sliced
Mushrooms, sliced (optional) I had leftover mushrooms so I added them.
4-6 boneless skinless chicken breasts
1 heaping teaspoon sweet smoked paprika, plus extra to serve
olive oil, grape seed oil, or palm fruit oil
1 can mixed beans (I used pinto beans)
½ tsp cumin seeds
1 fresh red chili
1 lemon, juice
4 flour tortillas (gluten free or paleo)
1 lime (garnish)
4 tbsp plain yogurt (Fage)
feta cheese crumbles
Cook brown rice according to package directions.
Remove the seeds and stem from the dried chili.
Tear the dried chili and place into the blender and add just enough boiling water to cover the chili to rehydrate.
Trim and add the green onions, tomato, cilantro, fresh chili (optional), juice of 1 lime, the balsamic and soy sauce (or tamari), to the blender. Put the lid on and leave to sit.
Fajita veggie mix:
Remove the stalks and seeds from the bell peppers. Slice and place on the griddle pan (or a skillet).
Peel and slice the red onion, add to the pan with bell peppers, season with salt and pepper, then let it char nicely all over.
On a large sheet of parchment paper, toss the chicken with salt, pepper and the paprika. Fold over the paper, flatten the chicken with a rolling pin or meat mallet. 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 large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chili. Toss regularly for a couple of minutes until the beans are crispy-skinned.
Whiz the contents of the blender until smooth, then pour into a serving bowl.
Stir the rice and the juice of 1 lemon into the beans to warm through. Transfer the charred veg to a serving dish, warm the tortillas on the griddle pan. Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges. Dollop yogurt over the veg, then sprinkle everything with crumbled feta and the cilantro leaves. Serve with salsa.
Adapted from Jamie Oliver