Stock Yard Mama

Just a young mom of 2 sharing her thoughts with the world.

Cooking through a cookbook Day 4

Well last night was a success. I didn’t veer too far into the ‘chef for a day’ range so it wasn’t a HUGE surprise to Justin when he got home BUT he DID continue to complement me throughout the meal so I would say that this (so far) has been a success.

Last night I made Chicken Fajitas from Jamie’s Food Revolution: Rediscovering How to Cook Simple, Delicious, Affordable Meals by Jamie Oliver
Here’s the recipe:
(19 Minutes)
Serves 2
1 red bell pepper
1 medium red onion
2 skinless, boneless chicken breast fillets
1 teaspoon smoked paprika
a small pinch of ground cumin
2 limes
olive oil
sea salt and freshly ground black pepper
4 flour tortillas
Additional Ingredients for serving:
1/2 cup sour cream
1 cup guacamole
4 ounces Cheddar cheese
For the Salsa:
1/2 – 1 fresh red chile, to your taste
15 ripe grape or cherry tomatoes
a small bunch of fresh cilantro
sea salt and freshly ground black pepper
1 lime
extra virgin olive oil

Put your grill pan on a high heat
Halve and seed your bell pepper and cut into thin strips
Peel, halve and finely slice your onion
Slice you chicken length ways into long strips roughly the same size as your bell pepper strips
Put the bell peppers, onion, and chicken into a bowl with paprika and cumin
Squeeze over juice of half the lime, drizzle over a lug of olive oil, season with a pinch of salt and pepper, mix well
Put to one side to marinate for 5 minutes or so (while you make the salsa if you choose to add this, instructions below)

Use a pair of tongs to put all the pieces of the bell pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken in golden and cooked through
As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavor
Give the pan a little love and attention and you’ll be laughing
Warm your tortillas up in a microwave or a warm dry frying pan

Divide your warmed tortillas between your serving plates
At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan
Have your remaining lime and squeeze the juices over the sizzling pan
Serve with bowls of the sour cream and guacamole alongside your Cheddar and your lovely fresh salsa (instructions below)

Salsa Instructions:
Finley chop your chile
Roughly chop your tomatoes and the cilantro, stalks and all
Put the chile and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime
Add a good lug of extra virgin olive oil, then stir in your chopped cilantro


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