Slow Cooked Mexican Style Chicken
This dish is delicious and perfect to make on a Friday to have lunches for the whole weekend done so you have more free time to do other things.
You can make tacos on wholemeal wraps as shown below or serve in a burrito bowl with rice, beans, lettuce, onion etc.
So first step is to sauté all vegetables you have left from the week. I used onion, leeks, tomato, yellow pepper, red onion. Vegetables not only add flavour and nutrition they add volume and you get to use all left over vegetables from the week so nothing goes to waste.
After sautéing them for a while add the passata sauce. I probably have said it many times but this passata is delicious and is 99% tomatoes as supposed to tomato cans whack are maximum 60% tomatoes and the rest is sugar, salt and conservative. In some cases vegetable oil. Plus is delicious:
Then add a jar of chipotle chilli sauce it gives it a very nice kick. If you don’t like any type of spicy food you can add some del paso salsa or just avoid it.
Then add 6 to 8 pieces of chicken breast without skin, put a lid on and let them cook for about 2 hours on a very slow heat.
Once cooked just shred chicken with 2 forks until is very well shredded:
You can then place in the middle of the table with taco toppings such as lettuce, onion, beens, rice, cheese and whole meal wraps!