Pulled Chicken Chilli

SERVES 2

INGREDIENTS

• 1 Tablespoon Olive Oil
• 1 White Onion, peeled and finely diced
• 2 Garlic Cloves, peeled and finely chopped
• 250g Chicken Breasts, left whole (no skin, no bone)
• 1 Tablespoon Dried Oregano
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Cumin Powder
• 1⁄4 Teaspoon Cinnamon Powder
• 1 Teaspoon Sugar
• Salt and Pepper to taste
• 1 Knorr© Gluten-free Chicken Stock Pot with 150ml water
• 2 Teaspoons Tomato Purée 500ml Tomato Passata
• 400g Cooked Kidney beans (drained weight 240g)
• 1 Teaspoon Chipotle Paste (or more if you want more heat)

OTHER INGREDIENTS:

• 125g Steamed Long Grain Rice per serving
• 1⁄2 Avocado per serving, sliced for garnish
• Fresh Cherry Tomatoes, sliced for garnish
• Fresh Coriander, garnish
• 1 Tablespoon Sour Cream, garnish Juice of 1⁄2 Lime, garnish

DIRECTIONS

In a deep saucepan, add the oil and onion and sauté until softened but not browned. Next, add the garlic and fry for a further minute until fragrant.

Add the whole chicken breasts, oregano, coriander, cinnamon and cumin powder and stir for 1 minute.

Add the passata, chipotle paste, tomato paste, sugar, chicken stock pot and 150ml hot water. Simmer on a low heat for 45 minutes to 1 hour with the lid on, stirring occasionally. Add more stock or water if the sauce is too thick.

After this time, carefully remove the chicken breasts and place them on a plate. With two forks, shred the chicken into pieces and place back into the sauce. Add the kidney beans and simmer with the lid off for 10-15 minutes.

Taste for seasoning, add salt, pepper and more sugar if required.

Serve with sliced avocado, fresh tomatoes, coriander, sour cream, freshly squeezed lime and steamed rice.