Sunday, 26 October 2014

(Slow Cooker) Cajun Pulled Chicken with Black Bean Chop Salad

Knorr asked me to create a recipe using their stock pots for their 'Knorr's Gluten Free Challenge'...

The stock pot I've used is the chicken one. I've created a delicious, flavoursome recipe that is healthy and fresh too. The chicken is slow cooked and succulent.

(Serves 4)

For the chicken-
3 large chicken breasts
1 x Knorr Chicken Stock Pot
500ml boiling water
2 tbsp Cajun seasoning
1 tbsp oregano
Pinch of salt

For the salad-
1/2 an orange pepper, deseeded & chopped
100g frozen sweetcorn
1 small red onion, peeled & chopped
1/2 a tin black beans
2 tomatoes, deseeded & chopped
1 lime, cut into quarters
A few coriander leaves
Olive oil

To serve-
12 small GF corn tortillas
1 x tub soured cream

Melt the Knorr Chicken Stock Pot in the boiling water, stir then allow to cool. Stir, then place the chicken breasts, oregano, salt and Cajun seasoning in the slow cooker. Cover with the stock then cook on high for 2 - 3 hours.

Bring a small pan of water to the boil, add the sweetcorn then simmer for 5 minutes. Empty the contents of the beans (liquid and all) into another small pan, bring to the boil then simmer for about 5 minutes.

Drain both the sweetcorn and black beans and place in a serving bowl. Allow to cool then add the pepper, onion, tomatoes and coriander leaves. Mix together then drizzle with a little olive oil and squeeze over one quarter of the lime.

Using tongs, remove the chicken from the slow cooker and place on a plate. Pull the chicken apart with two forks then place in a serving bowl. Drizzle a tablespoon of the leftover stock over the chicken.

Heat up the tortillas in a frying pan one by one. Serve everything family style with the extra lime wedges and soured cream so everyone can make up their own tacos.


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