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Mexican Pulled Chicken with Black Beans & Corn

We use free range chicken thighs, which are pan fried then slow cooked in the oven for 2 hours with a range Mexican spices, garlic, stock and tomato, capsicum, corn and black beans. This meal is the perfect base to create nachos, tacos, enchiladas or a burrito bowl. Serve it with guacamole, sour cream, cheese and salsa.

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Ingredients

Tomato passata, Chicken thighs, Chicken stock, Black beans, Corn, Green capsicum, Brown onions, Extra virgin olive oil, Red wine vinegar, Chipotle in adobo, Salt, Garlic, Fresh coriander, Cumin, Coriander ground, Paprika, Dried oregano, Pepper

Preparation and storage notes

Defrost in fridge overnight. Preheat oven to 170 degrees and remove lid. Cover with foil and place in the oven for 25-35 minutes or until heated through.

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Mexican Pulled Chicken with Black Beans & Corn - Cooksmith Kitchen - Cooksmith Kitchen - Ready-made Meals | Cookaborough