Shredded Mexican Chicken and Beans

foodtolove.com.au

Brad Richards

Shredded Mexican chicken and beans

1.6 kg whole chicken

800 g canned kidney beans, rinsed, drained

1 medium brown onion (150g), sliced thinly

3 cloves 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 tbsp tomato paste

400 g canned diced tomatoes

1 cup (250ml) chicken stock

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1 tsp dried chilli flakes

½ cup loosely packed fresh coriander (cilantro)

8 flour tortillas

Avocado salsa

1 large avocado (320g), chopped coarsely

1 lebanese cucumber (130g), chopped coarsely

125 g cherry tomatoes, quartered

1 tbsp lime juice

1 green onion (scallion), sliced thinly

Directions at foodtolove.com.au

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