Name: Fajita-spiced Skillet Thighs and Rice with Pico De Gallo
Cook time: 47 min
Yield: 4
Ingredients: 8 boneless chicken thighs (skin optional) (800-950g); 2tbsp fajita seasoning; 2½tbsp neutral cooking oil; 1 echalion shallot, very finely diced; 1 red pepper, deseeded and finely diced; 1 garlic clove, minced; Handful of coriander (10g), both stems and leaves, very finely chopped; 200g long-grain rice, rinsed; 2tbsp tomato purée; 600ml chicken stock or water; 2 tomatoes (180g), 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 yogurt, to serve

VMG Recipes