Barbecue Chicken Fajita Bowl7/27/2012
I am on a major countdown to the weekend. I'm going on holiday Monday and returning on my birthday Friday, so you probably won&...
I am on a major countdown to the weekend. I'm going on holiday Monday and returning on my birthday Friday, so you probably won't see a post from me in a fair few days. So before I combust with excitement of my impending holiday, birthday and house move - I give you Barbecue Chicken Fajita Bowls.
You'll excuse that there is no pictures of them being made. Quite frankly, I was too bloody hot to faff around with my camera. Have you seen outside the window if you're in the UK? We've got sunshine and actual heat! HEAT!
Moving swiftly on....
I can't take credit for this creation fully, because the idea of the bowls came from another fantastic food blogger The Saucy Gourmet. Her easy bake salad taco bowls had me drooling like a lunatic over my computer screen and I wanted some of that!
However, I decided barbecue chicken, veg & beans would be the order of the day. It made for quite a striking meal and was very tasty too. You can't beat dinnerware that you can eat once you're done, right?
Yum, Okay so my last post before holiday isn't exactly a difficult one. Who wants to spend an age in the kitchen when the sun is pouring through your windows inviting you outside? Plus, there isn't much ventilation in ours, I aim to make things tasty & quick in this weather.
1 large tortilla wrap
1 chicken Breast, cut into slices
1 green pepper, cut into small cubes
1 small white onion, cut into cubes
1 small can of canned tomatoes
1 tablespoon smoked paprika
2 cloves garlic, crushed then chopped finely
3 teaspoons runny honey
1 teaspoon dried oregano
1/2 teaspoon black pepper
Pinch of salt
1 tablespoon haricot beans
3 teaspoons of olive oil.
1/2 teaspoon dried chilies (optional)
Preheat oven to gas mark 6, 200°C
There are multiple ways of making the tortilla bowls. I sprayed mine with a cooking spray, and shaped into a small cake tin. Pop in the middle of the oven for 5-10 minutes until the edges start to crisp. I left the bottom a little soft as it made it more stable.
In a large saucepan - cook the chicken in the oil & seasonings until cooked through. Then add in all the veg and cook for a few more minutes until the onions start to sweat &brown. Then add in the canned tomatoes & haricot beans. Simmer for 10 minutes on low, stir constantly.
On a plate, arrange your salad leaves and bowl before carefully spooning the chicken mix into the tortilla bowl. Squirt/drizzle/pour some barbecue sauce over the top and serve...to yourself!
A sticky, messy, rip apart meal. Lovely Jubbly.
See you guys in a week or so!