Chipotle pulled chicken with slaw
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 oniondiced
- 2 cloves garliccrushed
- 2 tbsp chipotle paste
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 1 tsp paprika
- 4 chicken breasts
- chicken stock
- ¼ small white cabbagesliced
- ¼ small red cabbagesliced
- 2 carrotshredded
- 1 red onionfinely sliced
- 1 tbsp low-fat mayo
- 2 tbsp fat-free yogurt
- ½ bunch corianderfinely chopped
- 4 corn tortillaswarmed
Nutrition: per serving
- kcal316
- fat5.8g
- saturates1g
- carbs26.5g
- fibre6.9g
- protein36.1g
- salt0.8g
Method
step 1
Heat 1 tsp oil in a large pan and fry the onion for 5 minutes until soft, then add the garlic. Stir in the chipotle and purée, then stir in the vinegar and paprika.Add the chicken breasts, then top up with stock or water to cover. Season, then cover and simmer for 40 minutes.
step 2
To make the slaw, mix the cabbages, carrot and red onion. Stir in the mayo, yogurt, and coriander. Season.
step 3
Lift the chicken out of the pan, blend the sauce using a stick blender until smooth, then simmer uncovered, until thickened. Meanwhile, shred the chicken with two forks. Stir the chicken back into the sauce, pile into tortillas and serve with the slaw.
