Chicken and Pepper Fajita Bowl
with Coriander Rice, Tomato Salsa and Soured Cream
In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Chicken and Pepper Fajita Bowl uses Mexican style spice mix to give a similar smokiness to the chicken.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove**
240 grams
Diced British Chicken Breast
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 unit(s)
Medium Tomato
1 bunch(es)
Coriander
75 grams
Soured Cream
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.
d) Stir-fry until the chicken is browned all over and the pepper is softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic, Mexican style spice mix and tomato puree to the chicken. Stir-fry for 30 secs.
b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
a) Bring the fajita mixture to the boil, then lower the heat.
b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, cut the tomato into 1cm chunks. Roughly chop the coriander (stalks and all).
b) Pop the tomato chunks and half the coriander into a medium bowl with a drizzle of olive oil. Season with salt and pepper and mix together.
a) When everything's ready, fluff the rice up with a fork. Stir the remaining coriander through the rice.
b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon over the rice.
c) Top with the tomato salsa and a big dollop of soured cream.
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