Jamie Oliver's 15 Minute Meals: Sizzling Chicken Fajitas with Grilled Peppers, Salsa, Rice & Beans
This meal’s a real eating experience, says Jamie.
"These lovely fajitas are bursting with fun flavours. Smoky, juicy chicken and beautifully charred veg served with a wicked ancho chili salsa for a seriously delicious Mexican kick. Plus, my rice and crispy spiced refried beans, all wrapped up in a lovely soft tortilla. A great dish for family and friends to get stuck into." - Jamie Oliver
Sizzling Chicken Fajitas with Grilled Peppers, Salsa, Rice & Beans
By Jamie Oliver
- 1 dried smoked chipotle or ancho chili
- 2 spring onions
- 1 ripe large tomato
- ½ a bunch of fresh coriander
- 1 fresh red chili
- 2 limes
- 2 tsp balsamic vinegar
- 1 tbsp low-salt soy sauce
- 2 mixed-colour peppers
- 1 red onion
- 2 x 200 g skinless chicken breasts
- 1 heaped tsp sweet smoked paprika, plus extra to serve
- Olive oil
Rice and beans:
- 1 x 400g tin of mixed beans
- ½ tsp cumin seeds
- 1 fresh red chili
- 1 x 250 g pack of cooked brown rice
- 1 lemon
- 4 wholemeal flour tortillas
- 4 tbsp fat-free natural yogurt
- 20 g feta cheese
Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat
Tear the dried chili into the liquidizer and just cover with boiling water to rehydrate.
Trim and add the spring onions with the tomato, coriander stalks, fresh chili, 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 1.5-cm 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 chili.
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 yogurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves.
Yield: Makes 4 servings