Spanish-Style Pulled Chicken
-
Prep Time
20 MINS
-
Cook Time
50 MINS
- KCals 320
- Carbs 22G
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
Instructions
-
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.