Slow Cooked Mexican Chicken Bowls

Feeds - 5

Chicken:

1 kg boneless, skinless chicken breast

1 onion, finely diced

1 tbsp freshly minced garlic

2 tbsp tomato paste

1 tbsp chipotle in adobo

400g canned diced tomatoes

4 tbsp Spice Craft Maize 'in' Mexican Rub

Tomato Rice:

1/2 onion, finely diced

2 cups rice

4 cups water

3 tbsp tomato paste

small handful coriander

Avocado Crema:

1 avocado

1 handful coriander

1/2 lemon/lime juiced

1/2 cup greek yogurt

1 tsp Spice Craft Maize 'in' Mexican Rub

1 tsp Spice Craft Smoky Garlic Salt

Tomato Salsa:

1 can of crushed tomatoes

1 tsp sugar

1 tsp salt

1/2 white onion

1 clove garlic

1 handful coriander

1/2 lemon/lime juiced

1 tsp Spice Craft Maize 'in' Mexican Rub

Toppings:

1 can corn kernels

1 can 3 bean mix (pinto, kidney, black beans)

sour cream

1 avocado

1/4 Red Cabbage tossed with 3 tbsp rice wine vinegar

5 large tortillas

Ingredients:

  1. Add all chicken ingredients in to slow cooker and mix then cook on high for 8-10 hours. If the chicken looks a little dry add some water and mix well.

  2. Once the chicken is cooked pull it apart.

  3. Add all the salsa ingredients except the tomatoes to a blender and blend until the onion/garlic is diced well. Then add the tomatoes and pulse it for about 20 seconds. Then pour in to a bowl and place covered in the fridge.

  4. Add all of the avocado crema ingredients to a blender and blend until smooth and pour in to a bowl and placed covered in the fridge.

  5. For the mexican rice grab your rice cooker and add all the ingredients, mix well then turn on. Once it’s flicked off turn it off at the wall for 10 minutes then fluff it, I find this helps the rice not be gluggy. Preheat oven to 200°

  6. Add your corn to a dry pan and lightly char, drain and rinse your beans, cut the cabbage and mix with rice wine vinegar, and cut the avocado.

  7. Finally get your tortillas and lightly brush both sides with oil, I used a metal bowl but you could use a cake pan as well and place your tortilla in to it so its the shape of a bowl.

  8. Bake for about 5 minutes on 200° making sure to keep an eye on them!!

  9. To assemble get your tortilla bowl, add the rice, pulled chicken, cabbage, corn, beans, avocado, salsa, avocado crema, and sour cream and dig in!!!!!

Instructions:

A Toms family favourite