Fajita rice bowls are a quick weeknight dinner.
Mechanic
The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. Pounding the chicken to even thickness is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.
Chicken
- 700g chicken breasts (3–4), pounded to 1.5 cm thick
- 100ml fresh lime juice, plus zest of the limes
- 80ml olive oil
- 10g dark brown sugar (or white sugar, maple syrup)
- 30g fresh cilantro, stalks finely diced, leaves coarsely chopped
- 3 cloves garlic, finely minced
- 7g whole cumin (2½ teaspoons)
- 1g black pepper (½ teaspoon), ground
- ¼ stick cinnamon, ground (or ¼ teaspoon ground cinnamon)
- 1–2 teaspoons dried Mexican oregano
- pinch dried thyme
- 1 fresh red chili, minced (optional)
- chili or sweet paprika to taste
- 6g kosher salt (1 teaspoon)
- 1g MSG (¼ teaspoon)
Toast the cumin in a dry pan until fragrant, about 2 minutes. Cool and grind.
Combine everything except the chicken. Taste for balanced acid, salt, and a little sweetness, and adjust.
Add the chicken and coat well. Marinate in the fridge for at least 30 minutes, up to 12 hours.
Grill or broil the chicken until browned and the centre reads 68°C (154°F). At this thickness the last minutes of cooking count toward the safety hold; see Food safety: time and temperature. Rest 5 minutes, then slice or pull.
Vegetables
- 2 tbsp neutral oil
- 300g corn kernels (2 cups)
- 1 clove garlic, minced
- 2 bell peppers, sliced into strips
- 1 large onion, sliced fajita-style
- Salt
Heat 1 tbsp oil in a pan until shimmering. Add the corn with a pinch of salt and the garlic, and cook until spotty black, about 5 minutes.
Heat the rest of the oil in a wok or cast iron over high heat. Fry the peppers and onion until softened and charred at the edges.
To serve
- 150 g slaw (about 2 cups), as a base
- Guacamole and salsa
- Tortillas (optional)
Start with a base of slaw. Add the corn, peppers and onion, chicken, guacamole, and salsa. Tortillas on the side.
Notes
- Paprika gives colour if you skip the fresh chili.
- Salsa and guacamole work as the dressing; a creamy cilantro-lime crema also works.
- Cook the chicken to 74°C (165°F) for vulnerable guests.