Slow cooked Chicken cooked in lime juice, guaillo and habanero falls apart with the touch of a fork and is perfect for tortillas, enchiladas, tostadas and empanadas.
There's nothing like the taste of an earthy pulled chicken to stuff a taco, enchilada, empanada or top a tostada! My boys simply love to prepare their own meals and snacks when I'm not around and every time I make a batch of this it disappears before I can say Jack Robinson, or should I say Jesus Gonsalves?
Boneless chicken thigh | 1 Pound | |
Lime juice | 1 ((Juice of one lime)) | |
Garlic cloves | 6 , crushed | |
Mexican chili powder/Red chili powder/ smoked paprika | 3 Teaspoon | |
Salt and pepper | To Taste | |
Red onion | 1 Large , sliced | |
Guajillo chiles | 2 | |
Tomatoes | 2 , chopped | |
Habanero sauce | 3 Teaspoon | |
Cilantro | To Taste ((For garnish)) |
MAKING
Marinate the chicken with the lime juice, garlic, chilli powder, salt and pepper and leave overnight.
Sauté the onion and then add the chicken and cook till seared.
Snip the Guajillo chillies with a scissors straight into the pot.
Add the tomatoes and cook for a few minutes till the tomatoes are nice and soft.
Add the habanero sauce and any salt and pepper if required.
Transfer to a slow cooker and cook for 6 hours.
If required, break the chicken apart with the back of a fork and garnish with cilantro
SERVING
Use in your favorite recipe and enjoy
Serving size
Calories 185Calories from Fat 53
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 434 mg18.08%
Total Carbohydrates 19 g6.3%
Dietary Fiber 6 g24%
Sugars 7 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet