Shredded Mexican Chicken
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- Pressure Cooker
Ingredients
- 600 grams chicken breast (approximately 3 chicken breasts)
- 1 tablespoon olive oil
- 1 ½ Litres chicken stock
Sauce Mixture
- 3 tablespoons brown sugar
- 100 ml passata sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon oregano leaves
- 1 teaspoon liquid smoke
Vegetable Mixture
- 1 tablespoon olive oil
- 1 onion, peeled and finely diced
- 2 cloves garlic, minced
- 1 capsicum, diced
- 250 grams mushroom, diced
- 200 grams kidney beans (drained from a can)
Instructions
- Rub the chicken with 1 tablespoon of olive oil and place into the bottom of your pressure cooker. Add the chicken stock in with the chicken. Seal the pressure cooker and cook at pressure for 20 minutes.
- Once cooked, allow the pressure cooker to cool until the pressure has dissipated. Remove the chicken from the cooker, discarding the liquid. Use two forks to finely shred the chicken meat.
- Heat a frypan on med-high heat. Add the olive oil and heat for 30 seconds. Add in the onions and sauté for 5 minutes, until softened. Add the garlic and cook for another minute.,
- Add in the capsicum and mushrooms to the onion mixture. Sauté the mixture for 5-10 minutes until softened. Add all sauce spices and stir to combine. Add the passata sauce, shredded chicken and the kidney beans and cook for a further minute, Remove the pan from the heat.
- Serve in taco shells with fresh salad, guacamole and dollop of sour cream.