Mexican Shredded Chicken

This one-dish, Mexican Shredded Chicken is full of flavour and is a huge crowd favourite!

Use it as a as a filling for tacos, nachos or enchiladas, or serve on top of brown rice or quinoa to make a burrito bowl. Pair with fresh salsa, guacamole and a dollop of sour cream for a delicious Mexican inspired meal.

1. Preheat oven to 180 degrees
2. Using a large ovenproof pan, heat the oil on the stovetop over medium heat. Add the capsicum, corn and garlic and cook until they begin to soften (about 2 minutes).
3. Add tomato paste and spices and cook until fragrant (about 2 minutes).
4. Gently stir in diced tomatoes and stock, then add the chicken, turning to coat in sauce. Bring to boil.
5. Cover dish with aluminum foil and place in oven for 1 hour 30 minutes.
6. Remove chicken from dish and shred with two forks.
7. Return the shredded chicken to sauce mixture and add beans. Cook on stovetop for a further 10 minutes or until the beans are heated through and sauce has slightly reduced.
8. Season to taste and serve.

NOTES

If you are unable to source a pre-mixed mexican seasoning, you may substitute with the following;

2 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tsp ground coriander

SHORT DESCRIPTION

DESCRIPTION

INGREDIENTS