Shred it up, ready for your tacos.
Ingredients
Units
Scale
- 1 kg chicken breast or thighs
- 4 garlic cloves (crushed)
- 1 red onion (sliced)
- 1 capsicum (halved)
- 1 tspn smoked paprika
- 1 tspn ground cumin
- 1 tspn ground coriander
- 2 tbsp tomato paste
- 1 cup broth
- S & P
To serve:
- 1 lime (quartered)
- 1 cup rice
- Taco - 10 taco shells
- 1/4 iceberg lettuce (shredded)
- 1 cucumber (diced)
- 1 avocado (diced)
- 1 tomato (diced)
- 100 g cheese (grated)
- 100 g sour cream
Instructions
- STEP 1. Chop your onions into thin slices like in my photo, and dump the chicken with all the remaining ingredients except the capsicum. Give it a good stir, so it’s well combined.
- STEP 2. Pop the halved capsicum on top and leave to cook for 3-hours on high.
- STEP 3. When the chicken is done, pull it out of the cooker and use 1 & ¾ cups of liquid to cook your 1-cup of rice in. Put that in a separate saucepan and have it boil, and drop it down to low until all the liquid is absorbed.
- STEP 4. Add the shredded chicken back into the cooker with the onions and capsicum you have also shredded.
- STEP 5. When the rice is done, serve it all with the tacos, or you may prefer to serve them as taco bowls with lots of crispy lettuce.
Notes
Vegetarian: 1 can black beans & 1 can kidney beans
Dairy-free: Use cashew cheese and coconut yoghurt.
- Prep Time: 10 minutes
