Mexican Chicken Fajitas | Rice Recipes | SunRice

Mexican Chicken Fajitas

Easy

< 30 Minutes

Serves 6

Mexican Chicken Fajitas

Ingredients Method

Ingredients


Medium Grain 1Kg

Method


  1. Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes or until rice is tender and it has absorbed all the water. Cover and set aside for 10 minutes.

  2. Slice the chicken across the grain, put into a bowl. Sprinkle the seasoning over the chicken and toss to coat. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add half the chicken, cook for 1-2 minutes until golden. Remove chicken to a plate, repeat with oil and remaining chicken.

  3. Add remaining oil and onion to pan, cook, stirring, for 4 minutes until softened. Add tomatoes and chipotle, bring to the boil. Reduce heat to low, cook, stirring occasionally, for 10 minutes until sauce thickens. Stir in the chicken and cook for a further 5 minutes or until cooked through. Stir in lime juice.

  4. Combine coriander, jalapeno and avocado together. Spoon rice onto tortilla, top with a spoonful of chicken, avocado and sour cream. Fold into quarters and serve with lime wedges.

  5. Tip chipotle chillies in adobo sauce are available at speciality stores that have Mexican products. Once opened store unused chilli and sauce in an airtight jar in the fridge for up to 12 months. Delicious stirred through mayonnaise or yoghurt and used as a dipping sauce, dressing for a salad or a spread for sandwiches.

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Mexican Chicken Fajitas

Easy

< 30 Minutes

Serves 6

Ingredients


Method


  1. Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes or until rice is tender and it has absorbed all the water. Cover and set aside for 10 minutes.

  2. Slice the chicken across the grain, put into a bowl. Sprinkle the seasoning over the chicken and toss to coat. Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add half the chicken, cook for 1-2 minutes until golden. Remove chicken to a plate, repeat with oil and remaining chicken.

  3. Add remaining oil and onion to pan, cook, stirring, for 4 minutes until softened. Add tomatoes and chipotle, bring to the boil. Reduce heat to low, cook, stirring occasionally, for 10 minutes until sauce thickens. Stir in the chicken and cook for a further 5 minutes or until cooked through. Stir in lime juice.

  4. Combine coriander, jalapeno and avocado together. Spoon rice onto tortilla, top with a spoonful of chicken, avocado and sour cream. Fold into quarters and serve with lime wedges.

  5. Tip chipotle chillies in adobo sauce are available at speciality stores that have Mexican products. Once opened store unused chilli and sauce in an airtight jar in the fridge for up to 12 months. Delicious stirred through mayonnaise or yoghurt and used as a dipping sauce, dressing for a salad or a spread for sandwiches.