Shredded Mexican Chicken with Avocado Salsa

Serves 4

2014-07-20_1405851685

Ingredients:

Shredded Mexican Chicken

  • 1.6 grams organic whole chicken
  • 700 grams canned kidney beans, rinsed and drained
  • 1 brown onion, diced
  • 3 garlic cloves, crushed
  • 250 grams corn kernels
  • 2 tablespoons tomato paste – salt reduced
  • 4oo grams canned diced tomatoes – salt reduced
  • 1 cup reduced salt chicken stock
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried chilli flakes
  • 1/2 cup fresh coriander

Avocado Salsa

  • 1 avocado, chopped into squares
  • 1 Lebanese cucumber, chopped into squares
  • 150 grams cherry tomatoes, quartered
  • 1 tablespoon fresh lime juice
  • 1 spring onion, sliced thinly
  • A pinch of pink Himalayan rock salt

Method:

  1. Trim all visible fat from the chicken.
  2. Combine beans, onion, garlic, corn kernels, tomato paste and diced tomatoes, stock and spices in a large slow cooker (5 litre capacity).
  3. Place the chicken on top and cover with the slow cooker lid.
  4. Cook on high for 4 hours (or low for 8 hours).
  5. Remove chicken, discard skin and bones and shred the chicken meat.
  6. Return the chicken to the slow cooker and cover and cook on low for another 15-20 minutes.
  7. To make the salsa, gently combine all ingredients in a bowl.
  8. Serve the chicken mixture topped with salsa, and a dollop of Greek yoghurt or low fat sour cream. Enjoy x