A hearty dish to warm up a cool night, this Mexican Chicken Bake is made easy by using Ardmona's Tomato Pulled Chicken. Save leftover chicken for other delicious Ardmona recipes like Pulled Chicken Sliders and Chicken Tacos
Slow Cooked Tomato Pulled Chicken
Ingredients
1 tbs olive oil
1kg chicken thigh fillets
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tbs tomato paste
2 x 400g cans Ardmona Crushed Tomatoes
1/2 cup smoky barbecue sauce
Coriander leaves, grilled sweet corn, thinly sliced red onion, lime wedges & rice, to serve
Method
Preheat oven to 160°C/140°C fan-forced
Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce
This recipe uses only 3 cups of Slow Cooked Pulled Chicken. Use leftover chicken for other amazing recipes such as Ardmona's Chicken Tacos or Pulled Chicken Sliders.
Chicken Bake
Ingredients
1 small red capsicum, diced
40g sachet Fajita seasoning
1 cup chicken stock
3 cups Slow-Cooked Pulled Tomato Chicken
400g can red kidney beans, drained and rinsed
410g can corn kernels, drained
1 1/2 cups Mexican cheese blend
Warmed tortillas, to serve
Method
Preheat oven to 180°C/160°C fan-forced
Fry capsicum in an oiled, deep ovenproof frying pan until soft
Add fajita seasoning, cook, stirring for 1 minute
Stir in stock. Bring to boil, simmer for 15 minutes
Stir in pulled chicken, beans and corn
Sprinkle with cheese
Bake for 12-15 minutes or until bubbling and cheese melts. Serve with tortillas
