Smokey Pulled Mexican Chicken
Smokey Pulled Mexican Chicken

Smokey Pulled Mexican Chicken

I think I may have mentioned previously that I’m a lazy cook. I like maximum flavour and versatility in a dish, with the minimum effort. That’s where this Smokey Pulled Mexican Chicken dish comes in very handy. It takes no effort at all to make.  It can be cooked in the slow cooker, or in the Thermomix, and there’s no difference at all in the taste or texture.

Mexican Pulled Chicken

Mexican Pulled Chicken

When we returned from Mexico I knew I hadn’t yet had my fill of Mexican food. I was actually still seriously craving all those delicious flavours. So much so, that when we returned to American the first thing we did is visit a Mexican Restaurant!

Mexican Fiesta

Mexican Fiesta

Once we returned to Australia I set about trying to recreate all the flavors I loved so much. I discovered that although my son hated avocado, after 10 days in Mexico he would happily eat his body weight in guacamole.

Making Corn Tortilla

Making Corn Tortilla

The kids also loved burritos! The delicious soft flour tortilla filled with a delicious smokey, meat filling and packed with Mexican rice were our lunchtime staple.  Whilst I would always chose Pork Carnitas, the kids preferred the Mexican chicken.

Mexican Chicken

Mexican Chicken

Once we returned home I set about mimicking the flavours from Mexico in my owned Mexican pulled dish. This recipe makes enough Mexican chicken for a number of meals.  It such a help having leftovers in the fridge when your busy.  Knowing that I don’t need to start a meal from scratch is a real load off my mind. The Mexican chicken can be served with rice, used as a filling for wraps or tacos or as a topping for Nachos.

Mexican Chicken Taco

Mexican Chicken Taco

My kids love it when I top their nachos with the pulled chicken, although I think they just like an excuse to eat corn chips covered in cheese and sour cream. My favourite way to eat this dish is with homemade tortillas as a taco filling. I usually make my own guacamole and some Tomatillo sauce and enjoy a light, healthy, tasty Mexican dish.

The rich smokey flavour in this recipe comes from smoked sweet paprika. Even as the Mexican pulled chicken cooks the smokey flavour travels through the house.

Smokey Pulled Mexican Chicken

Ingredients

  • 500-600gm chicken thigh fillet (cut each fillet in 1/2)
  • 3 cloves garlic
  • 300gm brown onion cut in 1/2
  • 1 Tbs olive oil
  • 50gm tomato paste
  • 400gm canned tomato puree
  • 1 Tbs sweet paprika
  • 1 Tbs smokey paprika
  • 1 tsp ground cumin
  • 1/4 tsp hot paprika or chilli
  • 1 pkt taco seasoning
  • 250gm can corn kernels (drained)
  • 440gm red kidney beans (drained)

Instructions

    Thermomix
  1. Place garlic and onion in the TM bowl, chop 3sec/speed7.
  2. Scrap down the sides.
  3. Add oil to the bowl and sauté. 3min/120 degrees/speed 1.
  4. Add the chicken and cook 5min/120 degrees/reverse speed 1.
  5. Add tomato paste, tomatoes, all the spices and salt. Cook 60min/100degree/reverse speed 1.
  6. Add the corn, taco seasoning and kidney beans. Cook 5min/90 degrees/reverse speed1
  7. Slow Cooker
  8. Dice the garlic and onion.
  9. Add all the ingredients to the slow cooker except the beans and corn.
  10. Put the slow cooker on high for 3 -4 hours.
  11. After 3 hours check to see if the chicken can be pulled apart with two forks.
  12. Use two forks to shred the chicken and then add the corn, taco seasoning and beans.
  13. Cook for another 10 minutes and then serve.
http://www.gourmetgetaways.com.au/smokey-pulled-mexican-chicken/

As I said previously, all the ingredients can be just dumped in the slow cooker or you can use a Thermomix. If you have a TM5 I have an extra special “cheat” for you. On the TM5 EDC recipe chip there’s a dish called Hungarian Goulash. When I make Mexican Chicken, I follow the recipe chips instructions for Goulash. I just use the Mexican chicken ingredients. It works perfectly every time.

Mexican Chicken taco Submission

Mexican Chicken taco Submission

I have included this recipe on the website especially for my gorgeous Thermomix consultant in Coffs Harbour Gemma.  I hope your family enjoys this recipe as much as I do.

Mexican Plate Submission

Also, if you would like FREE Thermomix recipes, from all the best Australian Food Bloggers, join the Thermomix Kitchen group page. Some really fabulous food bloggers are sharing their best dishes on this page just for you :).

I’ve added this pin in case you’d like to pin the recipe for later.

Gourmet Getaways

About Julie

Comments

  1. Love pulled chicken, whether I made it Mexican or BBQ style. Slow cooker for me. So easy, isn’t it? Although I’d use a bit more spice in mine! But then, I’m nuts. 🙂

  2. I must try the slow cooker version. It looks so tasty.

  3. This is right up my eat street – Mexican is one of my favourite cuisines, and I love that you can make it in the slow cooker or the thermie! Delicious!

    • Thanks Sammie, it’s one of my go to recipes when I’m short on time and motivation. I make sure I always have the pantry items available.

  4. This is excellent I have only used the slow cooker or pressure cooker for pulled chicken before, I have never through to use the thermomix but I am quickly discovering how versatile it can be….. we love pulled chicken in tacos, thanks Julie 😀

  5. You had me at lazy cook & slow cooker – I love your posts, they seem to echo what my taste buds are after – along with the effort I DON’T have to make. Thank you again lovely Julie. xxx

  6. This sounds delicious Julie! Can this be made in advance and frozen and then reheated somehow on the day? Thank you!
    PERFECT for a party I will be doing!

    • Hi Jo,
      I’m sure it can be made ahead and frozen. I find that it keeps well in the fridge. The flavour from the smoked paprika is better a day or two after you make it. The recipe makes enough to 3/4 fill a thermo server. I have increased it up to 6 chicken thigh fillets with no problem. The cooking time doesn’t increase but I did increase the other ingredients.

  7. love the tip to use goulash recipe on T5. worked a treat. i then gave the chicken a quick shred with the blades at the end and it was perfect!

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