Pulled Chicken Tacos / Fajitas / Quesadillas
Course:
Dinner
Ingredients
Marinade
- 2 Chicken Breasts
- 1 Red Pepper
- 1 Green Pepper
- 1 Red Onion
- 3 tablespoons Olive Oil
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Cumin
- 21⁄2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1⁄4 teaspoons Dried Oregano
- 1 teaspoon Chilli Flakes
- 1 teaspoon Mixed Herbs
- 1⁄2 teaspoons Salt
- 1 teaspoon Black Pepper
Tacos
- 200 grams Chopped Tomatoes (half a can)
- 1 cup Water
- 6 Flour Tortillas
- Handful Grated Cheese (mozzarella or cheddar)
- Sprinkle Coriander
- Sprinkle Red Onion (raw)
- 3 cloves Garlic
Steps
- Marinate the chicken, peppers, and onions with all the seasonings listed above and some oil. Set aside for at least 1 hour or overnight.
- Pan fry the chicken in oil for about 2-3 minutes on each side until browned.
- Once browned, add 200ml boiled water, cover, and cook for 10 minutes, or until cooked through.
- Once the chicken is done, shred it, then set aside.
- Pour the liquid from the pan into a jug, and add enough boiled water to make it 250ml. This is your chicken stock.
- In the same pan as before, add the peppers, onions, and garlic, and sauté for a few minutes.
- Add the chopped tomatoes, the shredded chicken and the chicken stock. Mix well.
- Allow to simmer on low heat for approx 25 mins or until most of the liquid has evaporated. Take off the heat.
- Prepare a second frying pan with a little oil.
- Dip each tortilla in the sauce on each side, add to the frying pan, and add cheese, chicken mixture, red onion, and coriander. Cook until golden.
- Be sure to re-oil the pan in between tortillas!