Mexican-inspired Tomato and Chicken Pot
Ingredients
Serves 3 | 40 mins cook | Approx 1,022 calories
4 chicken thighs or 2 large chicken breasts (can also use storebought chicken for ease and convenience)
For the sauce:
4 medium tomatoes quartered
1 onion quartered
2 red chillis
Salt and pepper
1 red capsicum/ pepper
Salt, pepper, olive oil
1 chicken stock cube/ 1 cup of water
Spices:
2 Tsbp of Paprika
1 Tsbp of Chilli paste (can leave out if you prefer)
1 Lime juice - for adding later
Coriander for garnishing (optional) or you can swap for sliced spring onions as a garnish
Instructions:
Step 1: Roast vegetables
Preheat the oven to 180 degrees
Chop the veg and put the tomatoes, chillis, onion and capsicum in a roasting tray with salt, pepper, a drizzle of oil and roast for approx 30 mins until soft
Step 2: Poach the chicken
Boil the chicken in water on a medium heat until cooked, this is a healthier alternative and will help shred the chicken easily at the end
Step 3: Prepare the sauce
Once the veg has roasted and been taken out set aside to slightly cool
In a frying pan, add a small bit of oil and gently fry the Paprika, and chilli paste for a few seconds and then scrape into the blender or Nutri bullet
Add the cooled veg to the blender and mix
Step 3: Cook the sauce
Place the blended sauce in a pan and set the heat to medium/ low, add the stock and let it reduce slightly until you get a consistency similar to in the photos.
Step 4: Add the chicken
Use the fork to scrape and shred the chicken and then cover the sauce, you are ready to go!
Step 5: Ganish
Squeeze one lime over the dish for final flavour and coriander leaves are optional
Serve with a side salad, rice, or even tortilla chips depending on the occasion.