Chicken fajitas
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 3 chicken breastscut into long strips
- 4 onionsthinly sliced
- 2 red peppershalved
- 2 yellow peppershalved
- 4 cloves garlicsliced
- 2 red chilliesdeseeded and finely chopped
- a large handful corianderstalks finely chopped, leaves roughly chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 limeszested and juiced
GUACAMOLE
- 3 avocadosripe
- 1 small red onionfinely chopped
- 2 limesjuiced
- a handful corianderchopped
TO SERVE
- 200g cherry tomatoeshalved and tossed with 1 tbsp of white wine vinegar
- (shop-bought) hot salsa
- soured cream
- hot sauce
- cheddargrated
- tortillassee notes below
Nutrition: per serving
- kcal495
- fat28.7g
- saturates5.2g
- carbs20.6g
- sugars16g
- fibre12.2g
- protein32.5g
- salt0.2g
Method
step 1
Heat the oil in a large frying pan, season the chicken generously and fry over a high heat until really golden. Scoop out onto a plate. Reduce the heat to medium-high, tip in the onions, season generously and add 150ml water. Cook for 15 minutes, stirring regularly until all of the water has evaporated. Turn down the heat, adding a little more oil if needed, and cook for 30 minutes or until the onions are really soft and caramelised. Add a splash of water if they start to catch.
step 2
Meanwhile, heat the grill to high and cook the peppers until blackened. Tip into a bowl, cover with clingfilm and leave to stand for 10 minutes. Peel and discard the skins and seeds, and slice into 2cm strips.
step 3
To make the guacamole, halve and stone the avocados, reserving the stones, and smash in a bowl until chunky. Add the remaining ingredients with lots of seasoning and continue to mash until well combined. Add the stones back to the bowl, until you’re ready to serve.
step 4
Once the onions have caramelised, add the garlic, chillies, coriander stalks and chicken to the pan and cook for 5 minutes, stirring well, until soft. Tip in the spices and cook for a minute, then add the lime zest and juice, and peppers, and cook for 2 minutes, stirring gently so as not to break up the peppers. Add the coriander leaves, stir well, and serve with dressed cherry tomatoes, hot salsa, soured cream, hot sauce, cheese and tortillas.
