Fajita Spiced Skillet Thighs and Rice with Pico de Gallo
Spicy and bursting with flavour, this simple one-pot dish combines chicken thighs and rice with fajita seasoning. Serve with pico de gallo salsa for some brightness.
Introduction
There’s more than a bit of Fajita Night about this red rice-based one-pot; a favourite meal in our house. You could make your own spice blend with a combination of sweet smoked paprika, onion and garlic powders, a pinch of cumin and some Tajín, if you have it (for heat and citric sweetness), but to my mind (and stomach) there’s no shame in Old El Paso’ing things up!
Ingredients
| 8 | boneless chicken thighs (skin optional) (800–950g/1lb 12oz–2lb 2oz) |
| 2 tbsp | fajita seasoning |
| 2½ tbsp | neutral cooking oil |
| 1 | echalion shallot, very finely diced |
| 1 | red (bell) pepper, deseeded and finely diced |
| 1 | garlic clove, minced |
| A handful of | coriander (cilantro) (10g/¼oz), both stems and leaves, very finely chopped |
| 200g (7oz) | long-grain rice, rinsed |
| 2 tbsp | tomato purée |
| 600ml (21fl oz) | chicken stock (page 198 of Peckish) or water |
| 2 | tomatoes (180g/6¼oz), very finely diced |
| 1 | jalapeño pepper, deseeded and very finely diced |
| 2 | limes, 1½ juiced, ½ quartered |
| 1 | ripe avocado |
| Flaky sea salt and ground black pepper | |
| Sour cream or natural (plain) yoghurt, to serve |
Method
In a bowl, thoroughly mix together the chicken, fajita seasoning and ½ tablespoon of the cooking oil.
Set a 28–30cm (11–12in) sauté pan or low-sided casserole (Dutch oven) over a medium-high heat and add the remaining cooking oil. After 30 seconds, add the chicken and sear on both sides for4 minutes each.
Transfer the chicken to a plate. Add two-thirds of the diced shallot, all the red pepper and a pinch of salt to the hot pan and sauté for 3–4 minutes, stirring occasionally. Stir in the garlic, coriander stems, then the rice until all grains are glossy. Mix in the tomato purée, then add the stock (or water), plus a generous pinch of salt. Stir the rice to check it’s not sticking, then top with the chicken (skin-/smooth-side up), adjust the heat to a gentle simmer, cover and cook for 13–15 minutes until the liquid has been absorbed and the rice is tender. Remove from the heat and rest for 5 minutes with the lid on.
While the rice cooks, combine the remaining shallot with the diced tomatoes, jalapeño, the coriander leaves, a pinch of salt and the juice of 1 lime. Separately, scoop out the avocado flesh and bash toa rough purée using a pestle and mortar, season with salt, black pepper and the remaining lime juice.
Spoon half of the salsa, over the chicken rice and serve, with the rest of the salsa, the guacamole and sour cream or yoghurt on the side.
Also consider
Adding 240g (8½oz) drained, cooked black or pinto beans when adding the stock/water.
More embellishments: crumbled feta or grated Cheddar, a bottle of hot sauce, and some warm tortillas.
Reviews
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