4
2 hours
Mexican Chicken Bake
Slow Cooked-Pulled Tomato Chicken:
- 1 tbs olive oil
- 1kg chicken thigh fillets
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbs tomato paste
- 2 x 400g cans Ardmona Crushed Tomatoes
- 1/2 cup smoky barbecue sauce
- Coriander leaves, grilled sweet corn, thinly sliced red onion, lime wedges & rice, to serve
Chicken Bake:
- 3 cups Slow-Cooked Pulled Tomato Chicken
- 1 small red capsicum, diced
- 40g sachet Fajita seasoning
- 1 cup chicken stock
- 400g can red kidney beans, drained and rinsed
- 410g can corn kernels, drained
- 1 1/2 cups Mexican cheese blend
- Warmed tortillas, to serve
Slow Cooked-Pulled Tomato Chicken:
- Preheat oven to 160°C/140°C fan-forced
- Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
- Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
- Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce
- Keep pulled chicken aside for 2nd half of the recipe
Chicken Bake:
- Preheat oven to 180°C/160°C fan-forced
- Fry capsicum in an oiled, deep ovenproof frying pan until soft
- Add fajita seasoning, cook, stirring for 1 minute
- Stir in stock. Bring to boil, simmer for 15 minutes
- Stir in pulled chicken, beans and corn
- Sprinkle with cheese
- Bake for 12-15 minutes or until bubbling and cheese melts. Serve with tortillas
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