I have been searching for a great slow cooked chicken recipe for a while now but with no luck. I was inspired by a “Tasty” style video’s where the recipe is edited down to a simple 5 step video, and voila, you have a delicious meal.
Well I gave that recipe a try because it looked tasty and simple, but unfortunately it was just simple. I love a good short cut, but not when the end result is tasteless.
So I borrowed some Mexican cook books from the library (quite hard to find incidentally), read a lot of recipes online and got inspired by a beautiful box off goodies sent to me from El Cielo in Melbourne. I also borrowed a little from this Shredded Beef recipe.
I have included a lovely corn salsa recipe that I have been making for ages but have never written down. It uses “Sushi seasoning” which sounds a bit weird, but is actually just rice wine vinegar with sugar and salt added. I love the fresh mild tang it provides.
The end result is fresh and tasty and pretty easy to make. It will also feed a group which is great if you have a family.
Slow Cooked Chicken Burritos with fresh corn salsa and coriander lime rice
- 2 limes
- 750 grams of chicken thigh fillets
- 300grams of tinned red kidney beans, rinsed and drained
- 3 tablespoons of olive oil
- 2 cloves of garlic
- 3 teaspoons of ground coriander
- 1 tablespoon cumin ground
- 3 teaspoon of paprika
- 2 tablespoons red wine vinegar
- 2 tablespoons of maple syrup
- 400 grams of chopped tomatoes
- 1 tablespoon of tomato paste
- 1 large tomato diced
- 1 cup of corn kernels
- ¼ of a cucumber, diced
- 1 teaspoon of diced red chilli
- mint leaves
- 2 tablespoons of sushi seasoning
- 1 cup (uncooked) of brown rice
- zest of one lime
- juice of 1-2 limes
- ½ cup of fresh coriander, shredded
- ½ tablespoon of olive oil
- 1 packet of El Cielo White Corn Tortillas
- Traditional Mexican Green Habanero sauce.
- Preheat oven to 150 degrees celsius
- Heat oil over medium heat. Add onion and cook gently until all soft. About 5 minutes.
- Add Chicken and stir until browned.
- Add garlic, coriander, cumin, paprika and cook, stirring for one minute.
- Add tomatoes, red wine vinegar and tomato paste.
- Simmer for 5 minutes.
- Place into a baking dish and cook for 1 hour.
- Take out, stir and add in the beans then return to the oven for 15- 20minutes, making sure the baking dish never dries out.
- When the chicken is cooked through, take two forks and shred the chicken into the sauce and beans. Cover with foil and set aside.
- Cook rice according to directions on packet.
- When it is cooked through, add lime zest, salt and stir through the freshly chopped coriander.
- To make the Salsa, chop the cucumber, tomato, red chilli and mint leaves and mix together.
- Dress with the sushi seasoning and oil then season to taste.
- Cook tortillas by heating on a pan, both sides.
- Prepare the dish by adding a little rice, chicken and salsa to a warm tortilla. Top with some traditional, El Cielo Green Habanero sauce and enjoy.
This post was kindly sponsored by El Cielo.
El Cielo is a traditional Mexican food manufacturer started in Melbourne in 2010 by Cesar, Paola and Javier. They now distribute tortillas and corn chips to over half of Australia’s leading Mexican restaurants!
Their products have just landed in independent supermarkets across Victoria and you can also make an order online.
El Cielo use their own 100% Australian white corn from northern New South Wales and their Habanero sauce is preservative free, which I absolutely love.
El Cielo also imports a range of gourmet products directly from Mexico that could not be found elsewhere in Australia. Check out my photos for a cameo by the very gorgeous Ancho Dried Chilli!
I am sure you will enjoy eating this at home.
Were do you get your inspiration for new recipes from? Do you have a great mexican dish that you could share with me?