Rob’s chicken fajitas

Rob’s chicken fajitas

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

These appetising chicken-filled tortillas are served with chopped tomatoes, guacamole and preferably a savoury chipotle salsa.

Ingredients

Quantity Ingredient
1 large onion
1 large green or red capsicum
2 chicken breast fillets
2 tablespoons olive oil
sea salt and freshly ground black pepper
1/2 teaspoon chilli powder
or 1-2 teaspoons Roberto’s indispensable ají
100ml dry white wine or water
8 tortillas
a handful fresh coriander leaves

Accompaniments:

Quantity Ingredient
4-5 tomatoes, finely chopped
Guacamole
Cinnamon chipotle salsa

Method

  1. Peel and slice the onion. Deseed and finely slice the capsicum.
  2. Cut the chicken fillets into strips. Heat a frying pan, add a little olive oil and lightly brown the chicken in batches. Season with salt and pepper. Add the onion and, after a minute or so, add the capsicum as well. Sauté for a few minutes more. Season with the chilli powder or ají, pour in the wine or water, cover and let simmer for 5 minutes, or until the chicken is cooked through. Scatter with the roughly chopped coriander.
  3. Heat an ungreased frying pan. Fry the tortillas briefly on each side, and then fill with the warm chicken. Serve at once with the accompaniments, and a nice, cold beer too, if you like.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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