Name: Shredded Mexican chicken and beans
Prep time: 25 min
Cook time: 500 min
Total time: 525 min
Yield: 4
Ingredients: 1.6 kilogram whole chicken; 800 gram canned kidney beans, rinsed, drained; 1 medium brown onion (150g), sliced thinly; 3 clove garlic, crushed; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 1 medium green capsicum (bell pepper) (200g), chopped coarsely; 1 corn cob (250g), trimmed, kernels removed; 2 tablespoon tomato paste; 400 gram canned diced tomatoes; 1 cup (250ml) chicken stock; 2 teaspoon ground cumin; 2 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 teaspoon dried chilli flakes; 1/2 cup loosely packed fresh coriander (cilantro); 8 flour tortillas; Avocado salsa; 1 large avocado (320g), chopped coarsely; 1 lebanese cucumber (130g), chopped coarsely; 125 gram cherry tomatoes, quartered; 1 tablespoon lime juice; 1 green onion (scallion), sliced thinly

Ingredients

1.6 kilogram whole chicken

800 gram canned kidney beans, rinsed, drained

1 medium brown onion (150g), sliced thinly

3 clove garlic, crushed

1 medium red capsicum (bell pepper) (200g), chopped coarsely

1 medium green capsicum (bell pepper) (200g), chopped coarsely

1 corn cob (250g), trimmed, kernels removed

2 tablespoon tomato paste

400 gram canned diced tomatoes

1 cup (250ml) chicken stock

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon dried chilli flakes

1/2 cup loosely packed fresh coriander (cilantro)

8 flour tortillas

Avocado salsa

1 large avocado (320g), chopped coarsely

1 lebanese cucumber (130g), chopped coarsely

125 gram cherry tomatoes, quartered

1 tablespoon lime juice

1 green onion (scallion), sliced thinly

Method

Rinse chicken under cold water; pat dry, inside and out, with paper towel. Trim excess fat from chicken.

Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.

Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.

Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.

Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.

Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.

Suitable to freeze at the end of step 4. You can use 250g (8 ounces) of frozen corn kernels or a rinsed and drained 400g (12½-ounce) can of corn kernels instead of the fresh kernels.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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