The flavour combination here is amazing. The marinated chicken with the capsicum and onion, with the avocado and sour cream and pico de gallo and fresh coriander, it not only looks delicious, it is delicious.
I tend to serve things on the table individually and everyone just makes their own with the flavours that they like.
This is a great midweek meal idea that we love and I know you will to.
2 tablespoons freshly squeezed lime juice
2 tablespoons sunflower oil
1 large garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2-1 teaspoon chili powder, to taste
1 tablespoon fresh chopped coriander
800g chicken thighs, skinless and boneless
3 large capsicums, cut into strips (I use green, red and yellow)
1 red onion thinly sliced
Pico de gallo:
2 vine-ripened tomatoes, diced
1/2 small white onion, diced
1/4 cup coarsely chopped coriander
Juice of 1 lime
1 jalapeño chillies, finely chopped
1 avocado, sliced or mashed, to serve
sour cream, to serve
flour or corn tortillas, to serve
fresh coriander leaves, to serve
Make the pico de gallo: combine all ingredients in a bowl and set aside for flavours to develop.
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and coriander; mix together. Add the chicken thighs, let marinate on your kitchen bench for 30 minutes.
Heat a large frying pan on medium-high heat until smoking. Add a drizzle of oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 6 minutes per side, depending on the thickness of your fillets). I like to put a lid on it once I have flipped the chicken over, cook for 5 minutes covered, then uncover for the last minute. Transfer chicken to a warm plate, loosely tent with foil, set aside while you continue with the recipe.
Add the capsicums and onions to the pan (drizzle with a little extra oil, if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking, about 6-8 minutes. Season with salt and pepper.
Slice chicken into strips, add it to the capsicum mix. Serve with warmed tortillas, chopped coriander, sliced avocado, sour cream and pico de gallo.
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