Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans estimated approx 15 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans:

1. 1 Dried Chipotle
2. 2 Spring Onions
3. 1 large Tomato
4. 1/2 bunch Fresh Coriander
5. 2 Limes
6. 2 tsp Balsamic Vinegar
7. 1 tbsp Soy Sauce
8. 2 Capsicums
9. 1 Red Onion
10. 400 grams Chicken Breasts
11. 1 tsp Paprika
12. 1 Olive Oil
13. 400 grams Tinned Mixed Beans
14. 1/2 tsp Cumin Seeds
15. 250 grams Cooked Brown Rice
16. 1 Lemon
17. 4 Tortillas
18. 4 tbsp Plain Yoghurt
19. 20 grams Feta Cheese
20. 2 Chillis

Instructions to make to make Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice and Beans

1. Dehydrate dried chilli in boiling water. Trim and add spring onion with tomato, coriander stalks, fresh cilli, juice of 1 lime, vinegar and soy sauce. Cover and sit.
2. Slice and place capsicums in frying pan, quarter and fry with salt and pepper then char all over.
3. Toss chicken with salt, pepper and paprika on baking paper. Fold paper then bash chicken with rolling pin. Fry in pan with oil, turning after 3 or 4 minutes until golden and cooked.
4. Drain and rinse the beans then cook in pan with oil, cumin seeds and fresh chilli. Toss regularly until beans are crispy skinned.
5. Blend chilli sauce until smooth and pour into serving bowl. Stir rice and juice of 1 lemon into beans. Transfer charred veges to a board, warm tortillas in pan. Slice chicken and serve with veges, rice and beans. Top with crumbled feta and coriander leaves.

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