Pulled Mexican Chicken



You will need...
1 kg chicken thigh, bone out, skin off
1 tin diced Italian tomatoes
1/2 cup water
1 pkt taco seasoning (30gr) or you can make your own recipe link at bottom of post.
1/2 tsp salt
1 tsp white sugar
1 tin black beans
1 brown onion
olive oil

Method


  1. Preheat slow cooker to high
  2. Peel and dice the onion.
  3. In a non-stick pan, sweat off the onion over a low heat in 1 Tbsp of olive oil until transparent
  4. Remove the onion and then turn pan heat to high. Add the chicken, careful not to overcrowd the pan. Sear until brown on both sides then transfer to slow cooker with the onion.
  5. Drain and rinse black beans, add to slow cooker, add remaining ingredients then stir to coat thighs.
  6. Cook on high setting for 1.5-2hrs. This will depend on your slow cooker, ideally you want the thighs to easily be pulled apart with tongs or a fork.

  1. Remove chicken thighs, place in a tray and pull into desired sized chunks. Leave sauce to simmer in slow cooker if you would like it thickened.

  1. This makes about 6 serves, freezes well in portions. I cook coconut rice and serve in a burrito bowl with home made guacamole and pico de gallo (chopped tomato with shallots, chillies, corn and fresh coriander seasoned with salt, pepper and lime juice) or just make straight up enchiladas with it! Yum!

Taco seasoning link here
Coconut rice link here


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