Spanish-Style Pulled Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 400 g whole chicken breasts
- • 50 g chorizo (diced)
- • 1 onion (peeled and chopped)
- • 2 mixed peppers (deseeded and sliced)
- • 4 garlic cloves (peeled and crushed)
- • 1 tbsp smoked sweet paprika
- • 2 tbsp tomato purée
- • 400 g tin chopped tomatoes
- • 400 ml chicken stock ((1 chicken stock cube made up with 400ml boiling water))
- • 30 g pitted black olives (sliced)
- • 400 g tin butter beans (rinsed and drained)
- • juice of half a lemon
- • freshly ground black pepper
- • handful of flat leaf parsley (chopped)
Preparation Steps
Preheat the oven to 180°C.
Spray the pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the chicken and seal for 2 minutes each side. Remove from the pan and place to one side.
Lower the heat to medium. Add the chorizo and fry for 2 minutes, until crisp and the smoky-flavoured oil is released.
Add the onions and peppers and cook for 5 minutes, until beginning to soften.
Add the garlic and paprika and cook for 1 minute. Stir in the tomato purée, tomatoes and stock. Bring to the boil and return the chicken to the pan.
Cover and place in the oven for 30 minutes.
After 30 minutes, remove the chicken from the pan, and place on a plate. Using 2 forks, shred the meat and return to the pan along with the butterbeans, olives and lemon juice. Season with black pepper. Stir well, re-cover and return to the oven for 10 minutes until the beans heat through thoroughly.
When cooked, sprinkle over the parsley and serve.