Friday, June 4, 2010

Chicken Fajitas, Cilantro Lime Rice & Fresh Tomato Salsa

I made these delicious Chicken Fajitas by combining a few recipes that I adapted from the awesome cookbook: Jamie's Food Revolution.
Fresh Tomato Salsa

You can make this ahead of time and use it on your fajitas or just serve it with tortilla chips.
1 Clove Garlic, minced
2 Green Onions, finely chopped
4 Ripe Tomatoes, diced
a small handful of Fresh Cilantro
juice of 1-2 Limes
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
Place the garlic, green onions and tomatoes in a medium sized bowl. Chop the cilantro (leaves and stalks) and add to the bowl. Squeeze the juice from 1 lime over your mixture. Taste and add more if needed. Add a splash of extra virgin olive oil, then stir and season to taste.
Chicken Fajitas

1 Red Bell Pepper
1 Medium Red Onion
2 Skinless, Boneless Chicken Breasts
1 tsp Smoked Paprika
a small pinch of Ground Cumin
2 Limes
Olive Oil
Sea Salt and Freshly Ground Black Pepper
6 Burrito Sized Flour Tortillas
Place skillet over high heat. Halve and seed your bell pepper and cut it into thin strips. Peel, halve and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your bell pepper strips. Put the bell peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over about a teaspoon of olive oil, season with salt and pepper and mix well. Put to one side to marinate for 5 minutes.
Using a pair of tongs, put the prepared chicken mixture into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through. Stir often to prevent them from burning. Warm the tortillas up in a microwave or a warm fry frying pan.

Serve with sour cream, guacamole, cheddar cheese, fresh tomato salsa and cilantro lime rice.

Cilantro Lime Rice

1 1/2 cups Basmati Rice
a large bunch of Fresh Cilantro
2 Limes
Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper
Cook your rice in a rice cooker according to package directions. Pick the cilantro leaves off the stalks and finely chop. Mix the cilantro into your rice, then squeeze the lime juice over it. Drizzle over about a teaspoon of extra virgin olive oil and season with salt and pepper. Stir well and serve.

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1 comment:

Malindabunner said...

Thanks for the interesting recipe. I followed your recipe almost exactly and got absolutely delicious meal at the end.