Ingredients
700g chicken thighs
sliced into strips
1 tbsp vegetable oil
0.5 tsp ground cumin
1 tsp ground paprika
0.5 tsp ground cinnamon
2 cloves garlic
grated or finely diced
1 can (400g) borlotti beans
1 cup cheddar cheese
shredded
1 large brown onion
sliced
1 large green capsicum
sliced
8-10 small tortillas
1 cup tomato salsa
½ cup natural yoghurt
1 cup guacamole
optional
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 medium bowl
- 1 small saucepan with a lid
- 1 fork
- 1 chargrill pan or large heavy based frying pan
- 1 serving dish with a lid
- 1 clean tea towel
Instructions
- Place the chicken strips into a medium bowl. Mix the oil, spices and garlic together then rub over strips. Put to one side and marinate for at least 30 minutes.
- Empty the can of beans and liquid into a small saucepan, that has a lid. Mash with a fork to combine liquid and beans then bring to the boil. Once boiled remove from heat, sprinkle cheese on top, cover and leave in the saucepan to melt until serving.
- Heat a chargrill pan or large heavy based frying pan until very hot. Add capsicum and onion to chicken strips then season with salt and pepper (note: you will have to cook in two batches).
- Cook until chicken is browned and cooked through.
- When done, remove to serving dish with a lid. Repeat process with remaining meat, onion and capsicums.
- To serve, place chicken, beans, salsa, yoghurt and guacamole in the middle of the table. Keep the warmed tortillas in a clean tea towel covered then fill with ingredients and enjoy!
