Mexican Chicken

Shredded Mexican Chicken

My family loves this recipe and one whole chicken feeds my family of 5 at least 2 full meals.  We have it with wraps the first time and left overs go with pasta or rice.

1.6kg whole chicken
800g kidney beans, rinsed and drained
I medium onion, sliced
3 cloves garlic, crushed
1 med red capsicum, chopped
1 med green capsicum, chopped
1 corn cob, kernels removed
2 tbs tomato paste
400g canned tomatoes
1 cup chicken stock
2 tsp each ground cumin and oregano
1 tsp each smoked paprika and chilli
½ cup fresh coriander
Flour tortillas

Avocado salsa:

1 large avocado, chopped
1 cucumber, chopped
125g cherry tomatoes quartered
1 tbs lime juice
1 green onion sliced

What to do:

  • Rinse chicken, pat dry and trim excess fat
  • Combine beans, onion, garlic, capsicums, corn kernels, paste, tomatoes, stock and spices in slow cooker
  • Place chicken in cooker and push down into bean mixture.
  • Cook, covered on low for 8 hours
  • Remove chicken, discard skin and bones and shred meat
  • Return meat to cooker and re-heat for 20 minutes

Avocado salsa

  • Combine ingredients in a bowl and season to taste

Serve with salsa and tortillas and top with coriander

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