Sat, 21 September 2024
We are going to make delicious quesadillas with Chipotle dressing with this chicken but you could also make a batch of enchiladas or simply serve with rice and veg or salad.
Serves 4
Ingredients:
2 Chicken Breast Fillets or 5 Chicken Thigh Fillets
1 tsp Smoked Paprika
1 tsp Garlic Granules
1 tsp Dried Oregano
1 tsp Tomato Puree
1 tsp Cumin
500ml Chicken Stock
2 tsp Chipotle Paste
2 tablespoons Mayo-Smoked Onion Mayo is lovely for this but not essential
Juice of 1 Lime
4 Wraps
Approx 100g grated strong cheddar cheese
Fresh coriander leaves to finish (optional)
Method:
Place the chicken with all of the seasonings into your pressure cooker/ slow cooker/ oven tray or small pot. Place the one teaspoon of the chipotle paste, smoked paprika, garlic granules, dried oregano, tomato puree and cumin into the chicken stock and mix well. Cover the chicken and pressure cook on high for 30 minutes, slow cook on high for 2 hours, place, covered in the oven at 180C for 1 hour or simmer for about 30 minutes.
In the meantime, make the chipotle dressing by placing the mayo, the remaining chipotle paste and lime juice in a bowl with a pinch of salt. Stir and taste for seasoning.
When the chicken is ready, you should be able to shred it easily- lift out of juices and place on a board with an indent or a deep plate or bowl to catch the juices. Using two forks, shred the chicken into small pieces. Pour the remaining juices over.
TIP: You can freeze the chicken at this point once it has cooled down.
To make the quesadillas, place the wraps on a hot griddle or pan. Sprinkle the cheese over one side and the chicken over the other.When the outside of the wrap is toasted and slightly charred, place avocado on top of cheese and drizzle the chipotle dressing over the chicken. Finish with fresh coriander if using. Fold in half and slice to serve.
