When you don't have a lot of time, it's great to have some ingredients on hand to whip up a speedy dinner. Tonight I used some shredded chicken to make a flavour packed mexican dinner for wraps. Shredded chicken is awesome for throwing into soups, pasta or pizza so worth taking the time to pre steam and portion into the freezer. Enjoy. Eb x
- 1 Red onion (peeled and halved)
- 2 garlic cloves
- ½ -1 whole red chilli (to your preference)
- 20g oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 400g tin tomatoes
- 50g tomato paste
- 50g vegetable stock paste
- Handful fresh oregano (or tbsp. of dried)
- 300g shredded chicken
- Salt to taste
Add onion, garlic and chilli to the bowl and chop on Speed 6 for 2 seconds. Add oil and spices and cook for 5 minutes at 100deg Reverse Speed 1.
Add tomatoes, paste, stock, salt and oregano and cook for 10 minutes at 100deg Reverse Soft Speed.
Add Chicken and cook for 3 minutes at 100deg Reverse Soft Speed.
Serve with homemade tortillas, avocado, sour cream, salad and jalapeños.
Note: to make your shredded chicken, chop up some chicken breasts and place in the Varoma trays. Fill the TMX bowl with 1lt of water, place the Varoma on top and cook for 20 minutes at Varoma Speed 3. Check to make sure the chicken is cooked, then drain water, add chicken to the bowl and shred on Reverse Speed 4 for about 10 seconds.
You can season the chicken before cooking if you like. I sprinkled with ground cumin, coriander and smoked paprika to infuse extra flavour.