Spicy Pineapple & Red Pepper Pulled Chicken with Avocado Salsa

Spicy Pineapple & Red Pepper Pulled Chicken with Avocado Salsa

A Mexican classic with a little twist - slow cook the chicken thighs for at least 40 minutes on a low heat to give it the right tender yet juicy pull apart texture. This recipe is mainly vegetables, making it as healthy as possible whilst still having protein.

Marinading the chicken thighs in a ziplock bag overnight with Mexican spices adds depth of flavour. If you can’t buy Mexican spice mix, you can home make with garlic powder, onion powder, brown sugar, cumin, smoked paprika, black pepper & cayenne pepper.

INGREDIENTS

2 to 4 chicken thighs (skin removed)
Mexican spice
100g of pineapple (fresh or canned)
1/2 chopped red pepper
1 chopped white onion
1 chopped red onion
2 tbs tomato puree
1 can of black beans

METHOD
  • Marinade the chicken thighs in ziplock bag with favourite Mexican spice
  • Brown the chicken thighs
  • Add the onions & brown for 2 minutes
  • Add red pepper, pineapple (including juice from can), cup of water & tomato paste
  • Cook for 45 minutes, remove chicken and shred
  • Add chicken back to cooked vegetable together with black beans
  • Cook for 5 more minutes and serve 


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