Slow Cooked Mexican Chook

March 18, 2015 0 comments
Slow Cooked Mexican Chook
  • 1 cup dried cannellini beans, rinsed
  • 5 tomatoes, chopped
  • 1 green pepper, chopped
  • 1 garlic clove, chopped
  • 2 green chillies, chopped
  • 2 red chillies, chopped
  • 1 red onion, chopped
  • 600gm boneless, skinless chicken thighs
  • Coarse salt and ground pepper
  1. In a slow cooker pot, layer the beans, tomatoes, pepper, garlic and chillies.
  2. Arrange chicken thighs on top of and sprinkle with the chopped red onion and salt and pepper
  3. Cover and cook on a low heat for 8 hours (or on auto for 6 hours)
  4. Do not open the lid during cooking. Once the time is up, remove the lid and break chicken apart with two forks and stir through the vegetable salsa
Serve with:
  • Corn soft taco shells
  • 1/4 cup chopped fresh coriander
  • Fresh Lime
  • Pickled vegetables (see below)
  • Mix together 1 grated carrot, 1 grated zucchini and red wine vinegar (about 1/4 cup) and place in an air-tight container.This can be served on top of the tacos or eaten alone. Keeps for 2-3 days in the fridge.

How spicy can you handle your tacos?? x

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