Jamie's 15-Minute Meals
By Jamie Oliver
Sizzling chicken fajitas
Grilled peppers, salsa, rice & beans
15 mins
Super easy
serves 4
About the recipe
Tired and short on time? Put this Mexican-inspired classic together on a busy weeknight and enjoy leftovers the next day, too.
Recipe From
Ingredients
SALSA
1 dried smoked chipotle or ancho chilli
2 spring onions
1 large ripe tomato
½ a bunch of fresh coriander
1 fresh red chilli
2 limes
2 teaspoons balsamic vinegar
1 tablespoon low-salt soy sauce
FAJITAS
2 mixed-colour peppers
1 red onion
2 x 200g free-range skinless chicken breasts
1 heaped teaspoon sweet smoked paprika, plus extra to serve
olive oil
RICE & BEANS
1 x 400g tin of mixed beans
½ teaspoon cumin seeds
1 fresh red chilli
1 x 250g pack of cooked brown rice
1 lemon
TO SERVE
4 wholemeal flour tortillas
4 tablespoons fat-free natural yoghurt
20g feta cheese
Method
- Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat
- START COOKING
- 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, then 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 sea salt and black 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.
Tags
