Monday, 22 March 2010

Chicken Fajitas

Ingredients (For 2 People)

1 Finger Chilli
1 Stem of Ginger (size of a 20p piece)
2 Cloves of Garlic
1 Teaspoon of Ground Cumin
1 Teaspoon of Cinnamon
1 Yellow Pepper
1 Red Pepper
1 Large Red Onion
2 Chicken Breasts
1 Small Tub of Soured Cream
1 Small Tub of Guacamole
1 Small Tub of Salsa
4 Soft Tortillas Wraps
1 Mug of Long Grain Rice
1 Tablespoon of Olive Oil

Equipment you will need

Chopping Board, Sharp Knife, 1 Saucepan, 1 soup bowl and 1 large frying pan.


Chop your onions and peppers into equal size strips about the width of your finger, leave these in the soup bowl for later. Slice the chilli, garlic and ginger as thin as you can, but please mind your fingers. Put a pan of water onto boil and add a good pinch of salt, when the water starts boiling then add the rice. When the rice has started boiling turn the heat down to a gentle simmer, this will cook the rice better and allow you enough time to do everything else. The rice will take about 15-20 mins.


Slice the chicken into strips about the width of your finger. Heat your frying pan on a high heat and add the oil, the pan will be hot enough to add the chicken when the oil slides around the pan with ease. Mix the cumin and the cinnamon in a cup and add the chicken to the pan. Sprinkle the spice mix over the chicken just as the chicken starts to colour slightly.

Almost There

Stir fry this until the chicken is firm to touch. Now add the onions and the peppers with the ginger, chilli and garlic. The secret to a good stir fry is cooking at a high heat for the shortest time possible and adding the vegetables at the right time. You want the chicken cooked but you don’t want to burn it, if you were to cook at a lower temperature then the crunch of the vegetables would go.


Drain the water off your cooked rice and warm your tortillas under a grill or in the oven for 5 mins. Spoon the cooked rice and the chicken onto a warm plate. Fold your tortillas and serve with your dips. Get rolling, filling and enjoy.