Soft Chilli Chicken Tacos


Soft Chilli Chicken Tacos
Servings: 6


3 Tegel skinless boneless chicken breasts
1/2 onion
1 bay leaf
salt & pepper

1 tbsp oil
1 large onion, white or brown, chopped
4 tomatoes
2 red chillies - charred in a dry pan
1 tsp cumin seeds
1 cup stock (from poaching chicken)
Shredded chicken

Recipe by: Nici Wickes
Publication: World Kitchen (Jul 2010)
Recipe ID: 100108


The theme is "Mexican Fiesta", with lots of small dishes of condiments to complement our soft, spicy chicken taco's.


Making the Shredded Chicken:
Poach chicken by putting in a pot and covering with water, adding chopped onion, bay leaf, salt and pepper. Bring to a slow simmer and simmer for 20 minutes. Allow to cool in the stock then remove and shred using two forks. Save the stock to add to chili chicken mix.

Making the Chilli Sauce

Heat the oil in a pan and add the onions to sauté gently until softened. Add the tomatoes (grate these into the pan), chillies, cumin seeds and garlic. Add the shredded chicken and stock and cook gently for 20 minutes, stirring occasionally. Taste and season as required.

Serve with soft warm tortilla, guacamole, salsa, shredded lettuce and crumbled queso fresco.




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