Wednesday, July 3, 2013

Allergy free shredded chicken tacos recipe


Ingredients
  • 2 chicken breasts
  • 1 Massel vegetarian chicken stock ultracube
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 sprig of coriander
  • 1 tbsp olive oil

  • 1 small onion, finely diced
  • 
½ red capsicum, finely diced
  • 1 clove garlic, minced
  • 
2 tbsps tomato paste
  • 
½ tsp ground cumin seeds

  • ½ tsp smoked paprika
  • 
¼ tsp ground coriander seeds
  • ¼ tsp chilli powder
  • ½ tsp salt
  • 
½ tsp pepper
  • 1 cup remaining chicken broth or water
Topping suggestions
  • Tomato
  • Capsicum
  • Grated lactose free cheese
  • Avocado or guacamole
  • Lettuce
  • Taco sauce

Method
  • Over medium-high heat, cook the chicken breasts in 6 cups of water with the stock, onion powder, a sprig of coriander and garlic powder.
  • Let the chicken cool slightly.
  • Shred the chicken.  
  • Heat the oil in a large frying pan over a high heat. 
  • Add the onion, garlic clove and capsicum and sauté for about 2 minutes.  
  • Add the shredded chicken, tomato paste, cumin, paprika, coriander, salt, pepper and chilli powder.
  • Add the chicken broth or water and stir to combine.
  • Reduce the heat to medium-low.
  • Cover and let simmer for about 10-15 minutes.
  • Serve with taco shells and select toppings.

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