Thursday, February 26, 2015

Chicken Fajitas With Tomato Salsa

Ingredients for 4 servings

For the tomato salsa:
1 small red onion, finely chopped
2 garlic cloves, crushed
425 g/15oz small vine-ripened tomatoes, chopped
freshly ground black pepper
large handful of fresh coriander leaves, chopped

For the chicken fajitas:
½ iceberg lettuce, finely shredded
1 large red onion, thinly sliced
1 red pepper, cored, deseeded and thinly sliced
1 tbsp olive oil
1 yellow pepper, cored, deseeded and thinly sliced
4 soft wholemeal tortillas
450 g/1lb chicken breasts, skinned and cut into thin strips
pinch cumin
pinch dried oregano
pinch mild chilli powder
pinch paprika


Preheat the oven to 180C/160C Fan/Gas 4.

For the salsa. Combine the onion, tomatoes, garlic and coriander in a bowl. Season with freshly ground black pepper. Cover and chill for 30 minutes.

For the chicken, heat the oil in a wok or large nonstick frying pan, add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chilli powder, cumin and oregano and cook for 5 minutes, or until the chicken is cooked through.

Meanwhile, wrap the tortillas in foil and warm them in the oven for 5 minutes.

Spoon one-quarter of the chicken mixture into the centre of each tortilla, add a couple of tablespoons of salsa and some shredded lettuce. Roll up and serve warm.

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