Olive Magazine
Pulled Chicken Recipe

Chipotle pulled chicken with slaw

Published: July 13, 2015 at 1:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Chipotle is a smoked, dried chilli traditionally used in Mexican food. This recipe uses it to make chipotle pulled chicken with slaw, a dish that's really easy, ready within an hour and under 500 calories.

Nutrition:
NutrientUnit
kcal316
fat5.8g
saturates1g
carbs26.5g
fibre6.9g
protein36.1g
salt0.8g
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Ingredients

  • olive oil
  • 1 onion, diced
  • 2 cloves garlic, crushed 
  • 2 tbsp  chipotle paste
  • 2 tbsp  tomato purée
  • 1 tbsp  red wine vinegar
  • 1 tsp  paprika
  • 4 chicken breasts
  • chicken stock
  • ¼ small white cabbage, sliced
  • ¼ small red cabbage, sliced 
  • 2 carrot, shredded
  • 1 red onion, finely sliced
  • 1 tbsp low-fat mayo
  • 2 tbsp fat-free yogurt
  • ½ bunch coriander, finely chopped
  • 4 corn tortillas, warmed  

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.

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