A tale of the Smokey Pulled Chicken Chilli…
Night one: over rice
Lunch one: in tacos
Night two: as enchiladas
Lunch two: with nachos
The fact that I’ve hidden vegetables in the dish is just a secret trick between you and I. Carrot and spinach in a Mexican chilli? Mate, they’ll neeeverrrr know!
Need I say more?
Smokey Pulled Chicken Chilli
Serve 4
Ingredients
- Olive oil
- 1 red capsicum, diced
- 1 carrot, diced
- 1tbs each dried oregano, smoked paprika, onion powder, garlic powder
- 1tsp cayenne pepper
- 3 tomatoes, diced
- 1 1/2 cups chicken stock
- 2 handfuls chopped baby spinach
- Handful of corn kernels
- A few shakes of garlic salt
- 2 chicken breasts, cut into big chunks
Tacos, corn chips or rice to serve.
Method
Heat a big glug of olive oil in a big pot over a low to medium heat and add the diced capsicum and carrot. After 5-10 minutes, add all the spices and dried herbs and cook over a low heat for a further 5 minutes. Stir through the tomatoes and cook again for a further 5. It should be smelling amazing now and the mixture should be thick and gluggy.
Pour in the chicken stock and stir through the spinach and corn. Turn up the heat and once boiling reduce the heat to a low simmer. Pop your chicken into the pot, sprinkle with a little garlic salt and gently simmer away for 10-15 minutes. Make sure the heat is super low!
Remove the cooked chicken from the pot and pop into a bowl. Turn up the heat to the chilli so it’s rapidly boiling away. Meanwhile, using two forks shred the chicken then add it back to the chilli. Turn off the heat so the temperature can reduce a little before tucking in with tortillas, rice or corn chips!
