Treat yourself to this Mexican style meal on the weekend or impress friends at your next drinks party.
Pulled Chicken
Ingredients
1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Thigh Fillets, quartered
2 tblsp olive oil
2 cloves garlic, minced
3 tblsp smoked paprika
2 tsp cayenne pepper
1 tsp salt
1 onion, chopped
1 1/2 cups chicken stock
1/2 cup BBQ sauce
Method
Preheat oven to 180°C
Mix chicken, oil, garlic, paprika, cayenne pepper and salt in a bowl. Set aside
Heat oil in a heavy base casserole pot, add onion, cook for 2 minutes or until soft. Add chicken mix, cook for 4-5 minutes or until brown. Add the stock and bring to boil.
Cover with lid, place in the oven, cook for 1.5 hours. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl, shred with 2 forks. Stir through BBQ sauce
Tortillas
Ingredients
10 small tortillas, cut into 10cm rounds
Vegetable oil spray
Method
Meanwhile, place tortillas on a lined baking tray, spray with olive oil, bake for 6 minutes, or until crisp
Coleslaw
Ingredients
1/4 white cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1/2 bunch of coriander leaves, roughly chopped
1 carrot, grated
3 shallots, sliced
3 tblsp mayonnaise
Sliced red chilli and lime wedge to serve
Method
To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper
To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime
