Hairy Bikers Chicken Fajitas Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

CHICKEN FAJITAS

Steps:

• Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
• Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
• Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
• Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
• Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.

HAIRY BIKERS' CHICKEN PAPRIKAS

Steps:

• Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
• In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
• Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
• Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
• When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.